Roasted Beets with Feta and Bell Pepper

A Vegetarian-Friendly Recipe Suitable for a Side or a Main Course

Copyright © 2012 by ; all rights reserved; content may not be copied, rewritten, or republished without author’s written permission; Author’s Google profile; Posted September 10, 2012

Roasted beets and feta ready to eat; photo © Kelly Smith


Although this recipe is “safe” territory for lacto-ovo-vegetarians, it could easily be adapted for the stricter vegan folks by leaving out the feta cheese. Myself, I also eat meat, but I left it out when I developed this recipe.

Many people are left scratching their heads when they think of a dish centered around beets. I eat them frequently because they may have blood pressure lowering properties due to the concentration of nitrates.

This recipe takes a little under an hour to make and the ingredient list below will feed two people as a main dish or up to four as a side. It’s a simple matter to double or triple it to fit your circumstances.

Ingredient List

Of course, use organic produce where possible.

  • 1 beet, about fist-sized, cubed
  • 3 scallions or green onions, diced
  • 3 1-inch wide slices of red bell pepper (or yellow, if you prefer) chopped 1 inch X 1 inch
  • Extra virgin olive oil
  • 1 package (4 or 5 oz.) of crumbled feta cheese

Beets sliced and cubed; photo © Kelly Smith

Preparation and Cooking Directions

  1. Preheat the oven to 450°F
  2. Peel the beet and cut up into 1 inch cubes. Save the peels and set them aside.
  3. Coat the beet cubes with olive oil in a mixing bowl. Salt and pepper to taste.
  4. Spoon the beet cubes in a single layer into a baking dish and bake for 35 minutes, stirring twice during that time.
  5. While baking, cut up the scallions and pepper.
  6. When the beet cubes are done, combine with the scallions and pepper.
  7. Serve on plates and sprinkle the cheese on top; it goes well with a cabernet sauvignon or a shiraz, I think, but that’s just me.
  8. Coat the saved peels with olive oil, put them in the baking pan, and roast until crispy, 10 minutes or so. Waste not, want not; eat them when you want!

Ingredient Options

Like most of my recipes, it’s easy to substitute or add ingredients according to your taste. For the cheese, a crumbled blue cheese or a shredded Swiss or parmesan would be tasty.

Ribbon-cut baby spinach or basil or diced garlic would work well with my taste buds. The point is, have fun with the possibilities. Feel free to comment below if you come up with a “winning combination”.

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