Saturday, July 17, 2010

Lemon Roasted Beets with Feta

Thanks to a CSA member in Rutledge, PA for this delicious recipe!

Lemon Roasted Beets with Feta
Serves 4

3 large beets
4 cloves garlic
zest and juice of 1 lemon
1 tablespoon olive oil
salt and pepper to taste
1 tablespoon fresh thyme
¼ cup feta cheese

Preheat the oven to 400 degrees. Peel the beets, cut them in half, and slice them into 1/4" thick slices. Place in large baking dish with garlic, lemon zest, lemon juice, olive oil, and season with salt and pepper. Tightly cover the dish with foil, place into the oven, and bake for 35-40 minutes, or until beets are fork tender. Remove from the oven, place on a serving platter, and top with fresh thyme and feta. Serve and enjoy!


  1. This also works really well using rosemary instead of lemon. I'll roast the beets along with onion, carrots, apples or pears, and broccoli if I have it. Can be mixed with cooked quinoa after roasting as well.

  2. I'm putting this on a pizza this way: Slice thin some golden beets from this week's share (already roasted) and put on pizza dough that has been lightly oiled. Top with a few very thinly sliced lemons, micro planed garlic and feta.