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Roasted Beets with Feta Cheese and Thyme

Roasted Beets with Feta Cheese and Thyme
There's something so endearing about the sweetness of roasted beets paired with the salty tang of crumbled feta cheese. Fresh thyme adds a subtle depth to this dish making it a staple for any gathering. Whether you're hosting a buffet or just need a simple side dish, this recipe is sure to become a new favorite. It's an honest and uncomplicated celebration of flavors that lets each ingredient shine. I love serving this at casual get-togethers where the food can be the real star of the show.
Ingredients
  • 1.5 to 2 pounds (680-800g or 1-1.3 kg in 2 bunches, containing) beets, small red and regular, peeled and trimmed
  • 2 tablespoons (30g) honey
  • 1/2 cup (120g) white cheese, such as feta or salad cheese, crumbled
  • 1/4 cup (60ml) olive oilSGlobal extra virgin arbequina preferably
  • 3 sprigs of fresh thyme
  • Salt and pepper to taste
Instructions

1. Preheat your oven to 425°F or 220°C.

2. Wrap the beets tightly in foil and roast for approximately 45 minutes, until they feel tender when pierced with a fork.

3. Take the beets out of the oven and let them cool for a short while. Then, peel them and cut into wedges.

4. In a small bowl, whisk the olive oil and honey together until combined. Add salt and pepper to taste.

5. Arrange the beet wedges on a large platter or on individual plates. Drizzle the honey and oil mixture over the beets, then sprinkle crumbled feta cheese and some fresh thyme leaves on top.

Tools
  • oven
  • foil
  • cutting board
  • knife
  • small bowl
  • whisk
  • platter or individual plates

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