The mild, natural sweetness of earthy beets comes out when slow-roasted, and when combined with first-of-the-season satsumas, tangy feta, fresh herbs, and a bit of seasonal crunch from roasted and salted pumpkin seeds, this simple, symphonic side hits all the right notes.
Roasted Beets with Satsumas
Makes 4 to 6 servings
Ingredients
- 6 medium red beets, peeled and cut into ½-inch-thick slices (about 8 cups)
- 2 satsumas, unpeeled and thinly sliced
- 3 sprigs fresh thyme
- 1 tablespoon olive oil
- 1½ teaspoons kosher salt
- 1 clove garlic, thinly sliced
- 1 cup sliced peeled satsumas
- ¼ cup roughly chopped fresh parsley
- 2 tablespoons cane vinegar
- ½ teaspoon Creole seasoning
- ¼ teaspoon crushed red pepper
- ½ cup crumbled feta cheese
- ¼ cup thinly sliced red onion
- ¼ cup roasted salted pumpkin seeds
- Garnish: crushed red pepper, chopped fresh parsley
Instructions
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, combine beets, unpeeled satsumas, thyme, oil, salt, and garlic. Transfer to prepared pan, and arrange in a single layer.
- Bake until beets are caramelized and tender, 35 to 40 minutes. Discard thyme sprigs.
- In another large bowl, toss together roasted beet mixture, peeled satsumas, parsley, vinegar, Creole seasoning, and red pepper until well combined. Transfer to serving dish, and top with feta, onion, and pumpkin seeds. Garnish with red pepper and parsley, if desired.
