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:

Quickview
407k Calories
8g Protein
31g Total Fat
27g Carbs
28% Health Score
Limit These
Calories
407k
20%

Fat
31g
48%

  Saturated Fat
6g
39%

Carbohydrates
27g
9%

  Sugar
18g
21%

Cholesterol
16mg
6%

Sodium
538mg
23%

Get Enough Of These
Protein
8g
17%

Folate
231µg
58%

Manganese
1mg
55%

Vitamin C
45mg
55%

Fiber
7g
30%

Vitamin K
30µg
29%

Potassium
774mg
22%

Copper
0.4mg
20%

Phosphorus
194mg
19%

Vitamin E
2mg
19%

Magnesium
74mg
19%

Calcium
167mg
17%

Vitamin B2
0.28mg
17%

Vitamin B6
0.32mg
16%

Vitamin B1
0.19mg
13%

Iron
2mg
12%

Zinc
1mg
11%

Vitamin A
375IU
8%

Selenium
5µg
7%

Vitamin B5
0.7mg
7%

Vitamin B3
1mg
6%

Vitamin B12
0.32µg
5%

covered percent of daily need
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