Balsamic Roasted Beets with Feta

Ingredients

• 6 medium beets (2 bunches, or about 3 1/2 pounds)
• 2 tablespoons of extra virgin olive oil
• 1 teaspoon of kosher salt
• 1/3 cup balsamic vinegar
• 1 tablespoon of maple syrup
• 1/2 cup of crumbled feta cheese
• Freshly ground black pepper, to taste

Instructions 

1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
2. Cover cutting board with wax paper or plastic wrap before cutting the beets in order to prevent staining.
3. Prepare the beets by washing them and removing the leafy stems and roots. Peel each beet with a vegetable peeler and cut the peeled beets into 11/2 inch chunks.
4. Place the cut beets on the prepared baking sheet. Toss the beets with the olive oil and salt until coated. Roast beets for 35 to 40 minutes, stirring with a spatula midway through, until beets are tender when pierced with a fork.
5. While the beets are roasting, combine the vinegar and maple syrup in a small sauté pan. Cook over medium heat until the liquid is thickened enough to coat the back of a metal spoon and is reduced to about 3 tablespoons.
6. Toss the roasted beets with the glaze. Sprinkle feta cheese on top of the mixture and season with salt and pepper to taste. Serve hot or cold.

Recipe and image from the Extension Local Food Program.