12 Days of Local Food – Beets

12 Days of Local Food – Beets

We can rely on delicious, earthy beets to get us through winter, and their beautiful colour will liven up any table!  Did you know you can roast them with the skins on, and they peel off super easily afterwards?  They can be prepared in so many ways, but roasted is definitely a favourite around here.

Roasted Beets with Feta and Nuts:


6 large beets

Oil of your choosing


Feta cheese

Pecans, or another nut of your choosing.

Balsamic glaze


Preheat oven to 400 degrees F.

Line a baking sheet with parchment paper.

Scrub and rinse the beets to get any dirt off.

Rub the beets with oil, and sprinkle them with salt.

Place them on the baking sheet, and roast until a knife goes easily through the centre of the beets – approx. 40 – 60min.  (Smaller sized beets will cook faster.)

Once finished, allow to cool.

When cool enough to handle, peel the skins off by hand.

Put into a serving dish – rewarming if necessary.  Top with crumbled feta cheese (how much or how little is up to you), and crushed pecans (or substitute).  Drizzle with balsamic glaze.

Tip 1: If you want to use mixed colours, roast the beets on separate sheets so the colours don’t bleed together.

Tip 2: You don’t have to peel them at all if you don’t want to.  Just scrub them very well, chop them, oil and season them, and roast them like that.


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