top of page
  • Writer's pictureMary Ann

Beets and Red Onions with Feta


  • 6 beets, scrubbed clean

  • 1 small (1/2 large) red onion, thinly sliced

  • 4 tsp red wine vinegar

  • 4 tbsp good olive oil

  • Salt and freshly ground pepper

  • Mint leaves

  • Feta cheese


Preheat the oven to 400F. Wrap each beet individually in foil and drizzle with a little oil. Place on a sheet pan and bake about one hour. The beet should be really tender.

While the beets bake, toss the thinly sliced red onion, vinegar, oil, a dash of salt and pepper in a small bowl. Let stand until ready to serve.

Once the beets cool just a little, unwrap them and rub the skins off. If beets are large cut them in half. If small, leave them whole. With a spatula smash them gently.

Place them on a plate or serving dish. Top with the red onion mixture and drizzle the vinegar over top. Scatter the mint leaves and feta cheese. Serve warm.


bottom of page