Roasted Beets with Mint & Feta

Roasted Beets with Mint & Feta

Makes about 4 servings as a side dish

1 pound small - medium sized beets
2 tablespoons olive oil
1⁄2 teaspoon kosher salt
3 tablespoons Baird Farm mint infused maple syrup 2 tablespoons balsamic vinegar

1⁄2 cup crumbled feta cheese

Preheat the oven to 425 degrees F. Peel the beets and cut into chunks about 1 inch in size. Toss the beets with the olive oil and salt, then spread them out onto a baking sheet lined with parchment paper. Cook in the oven for 25-30 minutes or until the beets are tender.

In a bowl, toss the warm beets with the maple syrup and balsamic vinegar. Let sit for a few minutes to infuse, then top with the feta cheese and some fresh mint, if desired, before serving.

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