Roasted Beets with Whipped Feta and Balsamic Glaze
The vibrant and sweet beets are baked to perfectly crisp tender and served with refreshing, juicy fresh figs, on a bed of garlicky whipped feta, with a drizzle of honey balsamic glaze to harmonize them all.
Ingredients
For the roasted beets
- 2 lb beets about 4 large beets
- 1 Tablespoon extra virgin olive oil
- Sea salt
- Freshly cracked black pepper
For the balsamic glaze
- ½ cup balsamic vinegar
- 2 teaspoons honey
For the whipped feta
- 6 oz feta
- ½ cup greek yogurt
- 2 garlic cloves
- Zest from ½ lemon
- ½ lemon juiced
For assemble
- 9 figs cut into wedges
- 2 Tablespoons pistachio chopped
- Fresh mint leaves
- Freshly cracked black pepper
Instructions
- Preheat the oven to 350°F. Line the baking sheet with parchment paper.
- Make the beets: Wash and scrub the beets well and cut off the top and bottom. Cut them into wedges, no need to peel the skin. Place them onto the prepared baking sheet and toss with olive oil, a pinch of salt, and a dash of pepper. Bake for 35 to 40 minutes until soft enough to pierce a fork easily.
- Make the balsamic glaze: In a sauce pan, combine balsamic vinegar and honey. Bring it to a boil over medium heat and simmer until the mixture reduces to half, stirring occasionally, for about 15 to 20 minutes.
- Make the whipped feta: In a small blender or food processor, combine all the ingredients of the whipped feta and blitz until smooth.
- On a serving plate, spread the whipped feta and arrange baked beets and figs. Drizzle the balsamic glaze and top with black pepper, pistachio, and mint leaves.
Video
Notes
Please note that the nutritional information provided is an estimate and accuracy is not guaranteed.
Nutrition
Serving: 1servingCalories: 424kcalCarbohydrates: 57gProtein: 15gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 39mgSodium: 690mgPotassium: 1193mgFiber: 11gSugar: 42gVitamin A: 458IUVitamin C: 20mgCalcium: 335mgIron: 3mg
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