This beet sauce is perfect as a quick and healthy appetizer served with raw vegetables and crackers or as a tasty sauce added to grains like farro, Kamut®, millet, quinoa or couscous.
Ingredients
7oz (200g) feta
1 pound beets (1 large beet or two small ones)
2 tablespoons extra virgin olive oil
1 squeeze of a lemon
1 pinch of salt
Instructions
Preheat the oven to 400°F (200°).
Wash the beets well and wrap each one in a piece of aluminum foil. Place on a cookie sheet with raised lips or in a baking dish in case the liquid drizzles out.
Cook for 50-60 minutes, opening the foil and checking half way through. The cooking time will depend on the size of the beets.
The beets are ready when you can easily poke a fork in the center. Let them cool slightly then use a paper towel to rub the skin off. If the skin is not easily coming off, put the beets back in the oven for a few minutes.
After the skin has been removed, blend all of the ingredients together and serve as a spread with raw vegetables and crackers or as a sauce mixed into grains like farro, Kamut®, couscous, millet, quinoa etc. For alternative flavor options you could also add to the recipe above: ½ tablespoon apple vinegar or ¼ teaspoon grated ginger or 1 clove garlic. Store in the refrigerator and consume within 3-4 days.
Recipe by Italicana Kitchen at https://italicanakitchen.com/roasted-beet-sauce/