I know that beets seem like a winter-y, root-y veggie, but they're actually in season over the summer and fall. You don't like beets, you say? Not to worry. They weren't my favorites either, and Sweet Husband didn't like them at all.
Until we tried them like this.
The recipe is a simplified version of Farmhouse Table's Beet and Avocado Salad with Fennel. We started making it their way, but have since pared it down to make it super easy to throw together on a week night (with a water-obsessed small boy splashing in the sink, driving me to distraction nearby). While it does not make ahead well (the beets will stain everything else and it's better with warm beets), it's straightforward enough that it doesn't matter.
And truly, even if you think you don't like beets, this might just change your mind. The creaminess of the avocado, the saltiness of the cheese, and the crisp, sweetness of the beets are all so nicely contrasting. As those following our Dinner This Week pinterest board will be aware, rarely a week goes by that we don't work it in somewhere. Here's our recipe.
Roasted Beets with Avocado and Feta
- 3-4 beets, each about the size of a fist (I like to do half red beets and half golden beets, but just use what you can get your hands on.)
- About 1/4 cup of olive oil
- 1 avocado
- About 1 cup crumbled feta cheese
Pre-heat your over to 400 degrees. Peel the beets (I like to use a vegetable peeler), and chop them into about 1 inch chunks. On a rimmed baking sheet, toss the beets with the olive oil, and roast in the oven until the beets can be easily pierced with a fork. This usually takes between 20 and 30 minutes.
When the beets are finished, put them in large bowl. Chop the avocado into similarly sized pieces, and scatter it over the beets. Layer the feta on top of that and you're done.