Roasted Beets with Citrus, Feta and Walnuts
Roasted Beets with Citrus, Fetan and Walnuts is a gluten free, lacto ovo vegetarian, and primal recipe with 4 servings. This side dish has 407 calories, 8g of protein, and 31g of fat per serving. For $2.17 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 122 would say it hit the spot. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes roughly 1 hour. If you have beets, extra virgin olive oil, walnuts, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is tremendous. Roasted Beets And Citrus With Feta, Roasted Beets and Citrus with Feta, and Roasted Beets with Walnuts are very similar to this recipe.
Servings: 4
Ingredients:
6 medium beets (about 1 1/2 pounds)
5 tablespoons extra virgin olive oil, divided
1/2 cup crumbled feta
Kosher salt and freshly ground black pepper
2 oranges, cut into segments
1 tablespoon red wine vinegar
3 scallions, finely sliced
1/2 cup chopped walnuts, toasted
Equipment:
oven
aluminum foil
knife
whisk
bowl
Cooking instruction summary:
Procedures 1 Preheat the oven to 425°F. Wipe or scrub the beets clean, then trim the stems down to one-inch, leaving the “tails” on. Place the beets on a large piece of aluminum foil and drizzle with 2 tablespoons of the olive oil. Wrap the foil around the beets to form a neat packet, then roast directly on a rack in the middle of the oven until tender when pierced with a knife, about 1 hour. Unwrap the beets and let sit until cool enough to handle. Peel the beets by rubbing the skin under cool running water, then cut into 1/8-inch thin slices. 2 In a small bowl, whisk together remaining 3 tablespoons olive oil and red wine vinegar. Toss beets, citrus, and dressing together in a large bowl. Season to taste with salt and pepper. Transfer to a serving platter and Drizzle the juices from the bowl over top. Sprinkle feta, walnuts and scallions over top and serve.
Step by step:
1. 1
2. Preheat the oven to 425°F. Wipe or scrub the beets clean, then trim the stems down to one-inch, leaving the “tails” on.
3. Place the beets on a large piece of aluminum foil and drizzle with 2 tablespoons of the olive oil. Wrap the foil around the beets to form a neat packet, then roast directly on a rack in the middle of the oven until tender when pierced with a knife, about 1 hour. Unwrap the beets and let sit until cool enough to handle. Peel the beets by rubbing the skin under cool running water, then cut into 1/8-inch thin slices.
4. 2
5. In a small bowl, whisk together remaining 3 tablespoons olive oil and red wine vinegar. Toss beets, citrus, and dressing together in a large bowl. Season to taste with salt and pepper.
6. Transfer to a serving platter and
7. Drizzle the juices from the bowl over top. Sprinkle feta, walnuts and scallions over top and serve.
Nutrition Information:
covered percent of daily need
