• Shannon Crocker, RD PHEc

Easy Balsamic Roasted Beets with Feta and Walnuts



How are you feeling about cooking these days? ⁠ Are you cooking as a way to pass time?


Are you trying new recipes as a creative outlet?


Are you struggling to find any interest at all in cooking?


We're all coping in our own ways. There is no wrong or right here. ⁠ I'm cooking more because I truly enjoy it. And it is a way to pass time. I'm getting my teens involved too because it gets them off video games.


But, that's me. You do what's right for you. ⁠ I'm also finding ways to make meals with what foods I have on hand. Like in this roasted beet recipe. Right now, I don't have goat cheese, so I'm using feta that's in the fridge. But if I didn't have cheese, I'd skip it. ⁠


If you don't have walnuts, use sunflower seeds. No seeds, skip them. You get the idea.


No balsamic glaze? Skip it, or make your own: Simmer balsamic vinegar in a saucepan over medium-low heat until it thickens slightly. Sweeten with a little honey if you like. ⁠ ⁠ This recipe is pretty easy. It uses the whole beet (beet greens make for a super salad) so you can reduce food waste. ⁠


It's also delicious and nutritious. Beets are high in fibre, potassium (which is important for healthy blood pressure) and folate. They also contain an antioxidant called betaine that is anti-inflammatory.


It makes a great side dish or add in some chickpeas and more nuts and cheese to make it a meal.


Enjoy,

Shannon ⁠

Roasted Balsamic Beets with Feta and Toasted Walnuts

2 bunches beets

2 tbsp extra virgin olive oil, divided

1 tbsp fresh lemon juice

¼ tsp coarse sea salt

1 tbsp balsamic vinegar

¼ cup crumbled feta or goat cheese *

1/3 cup toasted walnuts, chopped

1 tbsp bottled balsamic glaze

Instructions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

2. Cut the roots and greens off the beets. Discard roots. Wash greens well and cut into bite size pieces and put into a large bowl. Toss with 1 tablespoon olive oil, 1 tablespoon fresh lemon juice and ¼ teaspoon of sea salt. Set aside.

3. Scrub beets well and cut into quarters. Larger beets may need to be cut into more pieces depending on size of beets (make all pieces approximately the same size for equal cooking time).

4. In a large bowl, toss beets with remaining olive oil, balsamic vinegar and salt. Spread beets on the lined baking sheet.

5. Place baking sheet in the oven and roast for about 45 minutes, until beets are cooked through.

6. Place roasted beets on top of beet greens. Drizzle with balsamic glaze and top with feta and toasted walnuts.

* I use the Macedonian-style feta – very soft and creamy. Add more to taste.

Disclaimer: This website is designed to provide basic nutrition inspiration only and is not meant as a substitute for personal health or nutrition advice from your registered dietitian. 

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