Roasted Beets and Onions w/ Feta and Almonds

Ok, I've been on a mission to find an easy and delicious recipe for roasted beets, and I have finally found it. While I was in Burgundy I was thinking about what cheese I could pair beets with; I initially thought goat cheese, but then I realized that something a little more pungent like feta cheese could add a saltier and deeper dimension which would make the flavors of the dish a little stronger.

This recipe is so easy, healthy, and rich - the salty feta flavor pairs nicely with the pungent and sweet flavor of beets. The toasted almonds provide a nutty and creamy element, while the slowly caramelized onions add a silky texture that makes you want to dip your fork in right away for seconds!

So please try this dish if you're looking for something to do with beets, but you're not sure what. This is such an easy dish, it probably requires about ten minutes of work in the kitchen - the oven does the rest!

Roasted Beets and Onions w/ Feta and Almonds - serves 1
1 fresh beet
1 tablespoon olive oil
2 onions, peeled and sliced
1 handful almonds or walnuts
1/2 cup feta cheese, crumbled

1.  Cover a baking sheet with aluminum foil and spread the onions on it.  Sprinkle the onions with salt, pepper, and a tablespoon of olive oil, and mix together to spread everything evenly. 

2.  Next, wrap your beet in tin foil, push the onions to one side of the dish, and place the beet next to the onions. Cook the beet and onions for about 1- 1 1/4 hours, or until the onions are golden and shiny.

3. Once they are ready, take the onions and beets out of the oven and let them cool for about ten minutes.

4.  In the meantime, put the almonds in a small baking dish (the same one works too) and cook them in the oven for about 5 minutes, or until golden.

5.  When your beet has cooled down, peel it, and slice it into 1/2-inch thick rounds.

6. Lay the onions on a plate, then place the beets over them. Sprinkle with salt and pepper, the toasted almonds, and the feta cheese.

Enjoy with some fresh bread. Merci, à très bientôt !


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