Roasted Beets with Caramelized Onions and Feta
Elevate your side dish game with this stunning recipe for Roasted Beets with Caramelized Onions and Feta—a vibrant blend of sweet, savory, and tangy flavors. Perfectly roasted beets, with their earthy sweetness, are paired with luxuriously caramelized onions, creamy crumbles of feta cheese, and a delicate drizzle of balsamic vinegar. This dish is as visually captivating as it is delicious, with its deep jewel-toned hues and fresh parsley garnish. Whether you're serving it as a unique appetizer, a standout side for dinner, or even a light vegetarian main, this recipe effortlessly combines wholesome ingredients with an impressive presentation. Ready in just over an hour and featuring simple, fresh ingredients, this dish is the epitome of elegant yet approachable cooking. Keywords: roasted beets, caramelized onions, feta cheese, vegetarian side dish, easy beet recipe.
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Recipe Information
Ingredients
- 4 medium beets
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 medium yellow onion
- 1 tablespoon butter
- 0.5 cup feta cheese
- 1 tablespoon balsamic vinegar
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash and trim the beets, leaving about 1 inch of the stems attached. Wrap each beet individually in aluminum foil.
Place the wrapped beets on a baking sheet and roast them in the oven for 45-60 minutes, or until a knife easily pierces through the largest beet.
While the beets roast, prepare the caramelized onions. Peel and thinly slice the yellow onions.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the sliced onions along with a pinch of salt.
Cook the onions, stirring occasionally, for 25-30 minutes or until they are golden brown and caramelized. If the pan becomes too dry, add a splash of water to prevent burning.
Once the beets are roasted, carefully unwrap them and let them cool slightly. Then, use a paper towel or your hands to rub off the skins.
Cut the peeled beets into wedges and place them in a mixing bowl. Drizzle with the remaining 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss to coat.
Transfer the seasoned beet wedges to a serving platter. Top with caramelized onions, crumbled feta cheese, and a drizzle of balsamic vinegar.
Sprinkle fresh parsley on top as a garnish, if desired. Serve warm or at room temperature.
Nutrition Facts
Calories |
934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.5 g | 90% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 3965 mg | 172% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 34.9 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 489 mg | 38% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1536 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
