Roasted Golden Beets with Feta, Basil and Pumpkin Balsamic Drizzle

Roasted Golden Beets with Feta, Basil and Pumpkin Balsamic Drizze

Roasted Golden Beets with Feta, Basil and Pumpkin Balsamic Drizzle

I’m kind of bummed that this doesn’t look that great in the photo because my “roasted beet loving friend” and I loved this new creation. I’m a huge fan of roasted beets, and an even bigger fan of roasted golden beets – they don’t turn all of the other ingredients pink, and they have an earthy less sweet flavor. If you can’t find golden beets, by all means use red/purple beets. You could also substitute mint for the basil, but I prefer basil. For the drizzle, I used pumpkin oil and cherry balsamic vinegar. Again, there are plenty of options for substitutions here. In fact, when I was first thinking about a drizzle, I thought I would use walnut oil, but I didn’t have any. However, the pumpkin oil adds a great contrast to the beets, so it’s worth trying to find. I love fruit flavored/infused balsamic vinegars because I feel like they have a little more depth than just plain balsamic, but if you prefer, use plain balsamic or any other hearty vinegar. The measurements here are not exact and don’t need to be – adjust all according to your taste. Serves about 6.

INGREDIENTS:

  • 6-8 Medium to Large Golden Beets (can substitute red/purple beets)
  • 2-3 TBS. Olive Oil
  • 2-3 TBS. Pumpkin Oil (can substitute walnut oil or other favorite oil)
  • 10-12 Basil Leaves – chopped
  • 1/4 – 1/2 Cup Feta Cheese
  • 2-3 TBS. Cherry Balsamic Vinegar (can substitute regular balsamic or other favorite flavored vinegar)
  • Kosher Salt and Freshly Ground Pepper

INSTRUCTIONS:

Preheat oven to 350 Degrees. Place unpeeled beets on a foil lined baking sheet and coat generously with olive oil and season with salt and pepper. Cover beets with another piece of foil and crimp edges to seal and form a packet. Roast beets for 30-45 minutes (depending on size of beets) until tender. Remove from oven and allow to cool enough to handle. Peel off skins, cut off ends, and slice beets into bite-sized pieces. through Sept 24 014When beets are completely cool, add crumbled feta and chopped basil. Through October 9 011Gently mix – adding more feta or basil as desired. Season with oil and vinegar and salt and pepper. Serve at room temperature or chilled.

 

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3 responses to “Roasted Golden Beets with Feta, Basil and Pumpkin Balsamic Drizzle

  1. I think your beet loving friend has a very refined palate! Yum!

  2. Pingback: The Simple Ingredients – Basil (Homemade Pizza with Roasted Tomatoes and Basil Sauce ) | Foods I love! Foods I experiment with!

  3. Take a chance with Sonoma Farm by taking Cherry Balsamic Vinegar the best. Be the first to log on to http://www.sonomafarm.com

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