Roasted Beets with Garden Herbs and Goat Feta

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Roasting beets brings out their earthy sweetness, leaving them tender and easy to peel. A vibrant dressing and generous crumbles of fresh cheese complete this elegant side dish.

By

Aria Alpert Adjani

Updated on August 2, 2023

Tested by

Food & Wine Test Kitchen

Roasted Beets with Garden Herbs and Goat Feta Recipe — Photo: Eva Kolenko

Active Time:

15 mins

Total Time:

1 hr 40 mins

Yield:

6 to 8

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Ingredients

2 pounds trimmed red beets (about 12 medium beets), scrubbed
1/2 cup water
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons fine sea salt, divided
1 tablespoon honey
1 tablespoon apple cider vinegar
1 teaspoon orange zest plus 2 tablespoons fresh orange juice
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh flat-leaf parsley
3 ounces goat feta cheese, feta cheese, or goat cheese, crumbled (about 3/4 cup)

Directions

Preheat oven to 375°F. Arrange beets, stem ends up, in a medium Dutch oven. Add 1/2 cup water. Drizzle beets evenly with 2 tablespoons oil; sprinkle with 1/2 teaspoon salt. Cover and transfer to preheated oven; bake until beets are tender when pierced with a knife, about 1 hour. Uncover; let beets cool at room temperature at least 30 minutes or up to 2 hours. Peel beets; discard skins. Cut beets into 1-inch wedges.
Whisk together honey, vinegar, orange zest and juice, remaining 1/4 cup oil, and remaining 1 teaspoon salt in a large bowl. Add beet wedges; toss to coat. Transfer mixture to a serving bowl; sprinkle with mint and parsley. Top with cheese.