CSA Week 10: Jen & Derek’s Organic Farm – Beets with Feta and Dill

My daughter seems to be obsessed with beets lately.  As we were picking up our fresh veggies yesterday she made sure to fill up almost two bags full of beets.  I seem to be roasted up a huge tray of beets and having them cooked in the fridge to heat up quickly for her.  I decided to toss in some of Jen’s fresh dill and some feta to the beets the other day.  So simple and delicious!  If you have any leftover, throw them  on top of a greek salad.


Roasted Beets with Feta and Dill
Serves: 4 to 6

8 large beets, washed and quartered
1 tablespoon of oil
1/4 teaspoon of salt
lots of freshly ground pepper
1/4 cup of feta cheese
3 tablespoons of freshly chopped dill

Preheat your oven to 350F.  Toss the quartered, skin on beets with the oil, salt and pepper and spread out evenly on a baking tray.  Roast in the oven until slightly soft, about 45 minutes.  Another option is to boil or steam the quartered beets.  Cooking the beets with the skin on, makes for easy removal of the skin after they are cooked.

After cooling the beets slightly, I like to gently push the skin off while the beet is emerged in some water.  This helps with the red fingers.  The skin should gently come off.  Toss the beets with the fresh dill and feta while still hot and serve.  If you roast extra, you can just  pan fry for a minute or two with some butter in a pan to reheat.


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