Large wedges of golden beets are roasted with spicy chile oil then layered with cool creamy feta, almonds and mint.
I spend a lot of time trying to persuade people to eat certain foods. One of the most common complaints? Beets. Can you blame them? The root vegetables are usually slimy orbs rolling around on a plate, having been decimated by canning or boiling.My philosophy is: If you haven’t had a particular ingredient cooked in the best way, then you can’t say you don’t like it.
As is, these beets are my go-to for a quick weeknight meal, but they’re just as good served alongside a pork chop, stuffed in a pita with a soft-boiled egg tucked in the middle or as a snack eaten cold from the fridge.Large wedges of golden beets are roasted with spicy chile oil, then layered with cool creamy feta, almonds and mint.
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