Introduction
As autumn leaves blanket the ground and a refreshing crispness dances in the air, there’s no better time than now to embrace the vibrant colors of the season with our delectable Roasted Beet and Feta Salad Cups. This dish is a heartwarming medley of earthy beets and creamy feta, making it perfect for family gatherings or cozy evenings at home. Imagine the smiles as everyone gathers around to savor these delightful bites, each morsel a burst of flavors complemented by fresh herbs. It’s a beautiful way to celebrate the season and create cherished memories around the table.
Recipe Summary
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 12 mini salad cups
- Skill Level: Easy
Ingredients
- 4 medium beets, washed and peeled
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup crumbled feta cheese
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh mint
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- Mini phyllo or tart cups
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the beets into small cubes and place them on a baking sheet lined with parchment paper.
- Drizzle the beets with olive oil, then sprinkle with salt and pepper. Toss to coat evenly.
- Roast in the preheated oven for 35-40 minutes, or until the beets are tender and slightly caramelized. Remove from the oven and let cool.
- In a large bowl, combine the roasted beets, crumbled feta, parsley, and mint.
- In a small bowl, whisk together the balsamic vinegar and honey. Drizzle over the beet mixture and gently toss to combine.
- Spoon the beet and feta mixture into mini phyllo or tart cups, filling them generously.
- Arrange the salad cups on a serving tray and garnish with extra fresh herbs if desired.
Helpful Tips
- For added crunch, sprinkle some chopped walnuts or pecans over the salad cups.
- If you’re short on time, pre-cooked beets can be used for convenience.
- Replace the mini phyllo or tart cups with small endive leaves for a gluten-free option.
Storage Instructions
Store any leftover beet and feta salad in an airtight container in the refrigerator for up to three days. Assemble the salad cups just before serving to keep the phyllo or tart cups crisp.
Pairings
These Roasted Beet and Feta Salad Cups pair beautifully with herb-crusted chicken or a roasted pumpkin soup. A crisp white wine, like Sauvignon Blanc, will complement the earthy and tangy flavors wonderfully.
Conclusion
We can’t wait to see your delicious creations! Share your versions of our Roasted Beet and Feta Salad Cups using the hashtag #ZynahzRecipes or tag us on Instagram. Visit our website at Zynahz to leave your feedback and check out more delightful recipes. Don’t forget to subscribe to our newsletter for the latest updates and follow us on social media for daily inspiration. Here’s to celebrating the beauty of cooking and sharing joy around the table. Happy Cooking!
