Roasted Chioggia Beets with Feta
Chioggia beets, which show off their pretty white and pink rings when sliced, are a sweet accent to tangy feta. Food and Wine magazine suggest serving this dish as a salad or cheese course after the main course.
• 1/2 cup raspberry vinegar
• 3 tablespoons honey
• 1 medium shallot, minced
• Kosher salt and coarsely cracked black pepper
• 1/4 cup grapeseed oil
• 8 small beets or 4 medium beets (about 2- 2 1/2 pounds), washed and trimmed
• 1 tablespoon unsalted butter, cut into small bits
• 4 ounces feta cheese, thinly sliced (use the least salty feta you can find such as Bulgarian feta)
Preheat the oven to 350°. Whisk together 1/4 cup of the raspberry vinegar, 1 1/2 tablespoons of the honey, the shallot, 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Whisk in the grapeseed oil until emulsified. Arrange the beets so they fit snugly in a single layer in a deep baking dish. Add enough water to barely cover the beets, then add the remaining 1/4 cup of vinegar and 1 1/2 tablespoons of honey and the butter. Season with salt and pepper. Cover with foil and bake for 50 to 60 minutes, or until the beets are tender when pierced with a knife. Let cool slightly. Drain and peel the beets and slice them 1/4 inch thick. Add them to the honey dressing and let cool for up to 4 hours. To serve, arrange half of the beet slices on 8 small plates and cover with the feta. Top with the remaining beet slices and drizzle each serving with about 1 tablespoon of the dressing.