Try this Roasted Beet Salad with Feta and Dill: it's an easy side dish recipe and is a great alternative to the usual holiday sides. Served cold with citrus and olive oil as a dressing it is a healthy and fresh option for any season!
  • 6-7 medium/large beets, cleaned well with stems and bottoms cut off
  • Olive oil
  • 1 lemon
  • Around 1/3 of a red onion, thinly sliced
  • Fresh dill, chopped
  • Salt
  • Pepper
  • Crumbled feta cheese
  1. Preheat your oven to 400 degrees and lay out a piece of foil for each beet you have.
  2. Place each beet into its piece of foil. Drizzle a small amount of oil into it and wrap each beet tightly so that the steam stays in the packet.
  3. Roast for 1 hour- check them for doneness (they should be fork tender) and if need be, bake for longer (mine took around 1 hours and 15 minutes).
  4. When the beets are done, refrigerate until they're cooled completely.
  5. Once they've cooled, peel off the skins (they should peel off really easily with your fingers or a knife, if you'd prefer) and cut them into bite-size wedges.
  6. Drizzle with a little oil and the juice of one lemon and top with red onion slices and dill, salt, pepper and feta cheese to taste.
  7. Mix well and enjoy!