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Roasted Beets and Carrots with Feta

Roasted Beets and Carrots with Feta

I thought this recipe of roasted beets and carrots with feta cheese looked so amazing when I saw it on Craving Tasty that I made it immediately. I tossed the veggies in the vinaigrette before roasting then drizzled the remaining on top before serving. The beets were tender and flavorful, the carrots were nicely sweetened, the cloves of roasted garlic were wonderful and the salty creamy bits of feta made this veggie side dish extra special. My husband was working for home when I tested this recipe and we devoured this plate of roasted beets and carrots with feta in minutes and both loved it.

Roasted Beets and Carrots with Feta

How to Make Roasted Beets and Carrots with Feta

Preheat the oven to 375 degrees. Coat a baking sheet with olive oil cooking spray.

Combine the olive oil, red wine vinegar, balsamic vinegar, maple syrup, basil, and oregano together in a large bowl. Season with sea salt and freshly cracked pepper, to taste; whisk until well combined.

Toss the carrot pieces in the well-whisked vinaigrette until coated evenly. Place the carrots & garlic on the prepared baking sheet. Toss the beet wedges and garlic cloves in the vinaigrette then place them on the baking sheet. Set the remaining vinaigrette aside for later use.

Roasted Beets and Carrots with Feta

Roast for 15 minutes then turn the veggies over. Continue to roast for another 15 minutes. Cover with foil and continue to roast for another 15-20 minutes, or until fork-tender.

Remove the baking sheet from the oven and drizzle the remaining vinaigrette evenly over the veggies on the baking sheet; toss to coat evenly. Place the carrots, beets, and garlic cloves on a serving plate then top with feta cheese. Serve immediately. Enjoy.

Roasted Beets and Carrots with Feta

 

Roasted Beets and Carrots with Feta

Roasted Beets and Carrots with Feta

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Course: Side Dish
Cuisine: American
Servings: 2
Author: Adapted by Pam / Original by Craving Tasty

Equipment

  • Baking Sheet

Ingredients

  • 2 tbsp olive oil
  • 1/2 tbsp red wine vinegar
  • 1/2 tbsp balsamic vinegar
  • 1/2 tsp pure maple syrup
  • 1/2 tsp dried basil
  • 1/4 tsp dried oregano
  • Sea salt and freshly cracked pepper, to taste
  • 2 large carrots, peeled & cut into 1-inch pieces
  • 2 small beets, peeled & cut into small wedges
  • 3 cloves of garlic, peeled
  • Feta cheese, to taste

Instructions

  • Preheat the oven to 375 degrees. Coat a baking sheet with olive oil cooking spray.
  • Combine the olive oil, red wine vinegar, balsamic vinegar, maple syrup, basil, and oregano together in a large bowl. Season with sea salt and freshly cracked pepper, to taste; whisk until well combined. 
  • Toss the carrot pieces in the well-whisked vinaigrette until coated evenly. Place the carrots on the prepared baking sheet.
  • Toss the beet wedges and garlic cloves in the vinaigrette then place them on the baking sheet. Set the remaining vinaigrette aside for later use. 
  • Roast for 15 minutes then flip the veggies over. Continue to roast for another 15 minutes. Cover with foil and continue to roast for another 15-20 minutes, or until fork-tender. 
  • Remove the baking sheet from the oven and drizzle the remaining vinaigrette all over the veggies on the baking sheet; toss to coat evenly.
  • Place the carrots, beets, and garlic cloves on a serving plate then top with feta cheese. Serve immediately. Enjoy. 
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4 Comments

  1. I have some multi colored carrots that would be good in this!