Sunday, September 27, 2009

Roasted Beets with Feta Cheese

4 medium/3 large beets
1 Tbsp balsamic vinegar
1 Tbsp Red wine vinegar
1 tsp PC Greek Rub
2 Tbsp EVOO
4 oz Feta Cheese, crumbled

Preheat oven to 400. Trim ends off beets, wash, and wrap individually in foil. Roast for 45 minutes to an hour, or until they're fork-tender. Remove from oven when done and allow to rest on counter (still in foil) for 5 minutes. While beets are resting, whisk together vinegars, oil and Greek Rub. Peel beets and cut into one-inch cubes. In serving bowl, toss beets with dressing and top with feta.

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