Preheat oven to 425 degrees F. Wash & dry beets, rub with a little olive oil; wrap individually in aluminum foil.
Bake until easily pierced with a fork, 45 minutes to an hour. Once done, remove from oven and allow to cool until you can handle them. Peel and slice beets into 1/4" slices.
While beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended. Season to taste with salt and pepper, set aside.
Place warm beets in a serving dish, pour vinaigrette over the beets. Either sprinkle feta cheese over it before serving, or--if you know some family members/guests don't like feta, serve it on the side.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (117g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 49 (48%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 8.3mg||3 %|
|Sodium 213mg||7 %|
|Potassium 342.9mg||9 %|
|Total Carbohydrate 10.9g||3 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 8.5g|
|Protein 3.1g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 102
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