Roasted Beets with Shallot Vinaigrette

Roasted Beets with Shallot Vinaigrette

And now, for the FINAL Marco Island Spring Break 2012 cooking extravaganza post, I have for you…NOT fish!  Not gonna lie, this no meat Lent thing has been fun and all, but I’m getting a little bit sick of fish.  There’s still one and a half weeks left, and you may or may not see a fish recipe or two still to come before Easter Sunday graces us with its presence, but for right now I am excited to be posting about the other Marco Island gem: fresh produce year round!

Every time we’re there we eagerly await the Wednesday morning farmers market, which, in a place jam packed with retirees, draws an impressive “work” day crowd.  We fought the throngs of, ahem, seasoned adults, and picked through each and every magnificent booth.  We didn’t really have a recipe in mind, so we just started buying things that piqued our interest.  For me this meant a $1 bunch of beets, with which I had no clue what to do with.

A little Googling led me to this recipe and the ultimate conclusion that beets are really easy to roast at home!  Now, in the interest of full disclosure, John and his dad both stated that they don’t like beets, agreed to take one bite, and then reaffirmed that they don’t like beets.  Thus this is not a recipe that will convert the wary (for such occasions, I’d recommend adding bacon to the offending item – works every time).  But John’s mom and I found them delightful and downed nearly the whole batch in a matter of minutes.  To be fair, feta cheese may be to us what bacon is to men, but nonetheless these were delicious.


  • 4 beets, trimmed, leaving 1 inch of stems attached
  • 1/4 cup shallot, minced
  • 2 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp red wine vinegar
  • salt, to taste
  • pepper, to taste
  • 1/2 cup feta cheese, crumbled (or more to taste)


  1. Heat oven to 400 degrees.
  2. Wrap each beet individually in aluminum foil.  Place wrapped beets on a baking sheet.
  3. Bake for 1 hour.  Remove from oven and allow to cool until you can handle them.  In theory you want them still a little warm when you serve them, but if you want to roast them ahead of time, you can just pop them in the microwave for 15 seconds once you’ve sliced them to re-warm.
  4. Use paper towels to rub the skin off each beet.  Slice 1/4 inch thick.
  5. Whisk together shallots, olive oil, both vinegars, salt and pepper.
  6. Drizzle beets with dressing, season with salt and pepper, and sprinkle with feta.

Serves 4.

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2 Responses to Roasted Beets with Shallot Vinaigrette

  1. Doreen Dodero says:

    I have never cooked beets, but order them in restaurants. This recipe seems easy, so I will give it a try. Don’t you have to be careful with beets staining everything, such as dish towels, clothes?

    • Honeymoon Kitchen says:

      Yeah, the juice is the most vibrant red-purple color. A lot of recipes have you use a dish towel to rub the skin off of them, but unless you’re looking for a cheap way to turn all your towels red, I’d go with paper towels for that step. Also, not recommended if you just got a manicure – my fingers had an interesting red hue for about 12 hours…

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