There is just something about beets. I love them. Well, I love them now. Not so much when I was a kid. Because when I was a child, beets came one way only – pickled. And as much as I loved dill pickles, I hated pickled beets. I still hate pickled beets, even though I haven’t tasted one since I was old enough to cause a horrific scene at the dinner table! But I know for certain, I still hate them. And if they haven’t passed my lips in 70 some years, it simply ain’t going to happen! (And don’t be concerned. That sound you thought you just heard, was just me stomping my foot emphatically on the floor!)

But beets when featured in recipes such as Russian Borscht, Beets in a Lemon-Garlic Vinaigrette, or Remolacha (Argentine Beet Salad) (recipes already on this site) are absolutely divine.

So when I wanted a new beet recipe to serve recently, I went on line and stole a few ideas from the several cooking sites I visited. And this recipe is the result.

So next time you want a veggie side dish that is healthy, beautiful, tasty, and easy to prepare, give this recipe a try. (And yes I know. As a rational (mostly), mature (most of the time), reasonable (again, most of the time) adult, I should give pickled beets another chance. But I don’t want to. I don’t have to. And I’m not going to. End of subject!)

3-4 lbs. fresh beets, as evenly sized as possible

1 T. extra virgin olive oil

2 T. honey

1 T. balsamic glaze

2 tsp. fresh thyme leaves

1 tsp. seasoned salt

freshly ground black pepper

½-¾ c. crumbled feta cheese

Wash the beets, but don’t peel or even remove either end of the beet. (If the greens are still attached, cut them off about 1-inch from the beet.)

Place the beets in a steamer and steam until they are fork tender, 30-40 minutes. Meanwhile, while the beets are steaming, whisk the olive oil, honey, balsamic glaze, thyme, seasoned salt, and pepper together in a medium sized bowl. Set aside.

When the beets are tender, carefully remove them to a cutting board and let cool about 10 minutes before cutting off both ends, peeling, and cutting into ¾ inch pieces. Add beet pieces to the dressing as you cut them. The warmer they are when they hit the dressing, the better the flavor of this dish. Toss until the pieces are well covered with the dressing.

Allow to cool to slightly warm, then stir in the crumbled feta cheese. (You don’t really want the feta to melt. You want the small crumbles to add a color contrast as well as a complimentary flavor to the dish.) Taste and add additional olive oil, balsamic glaze, or kosher salt if needed. Serve either slightly warm or at room temperature.

Note: If making ahead, refrigerate the dressed beets before adding the feta. Remove from the refrigerator ahead of when you plan to serve so that the beets can come to room temperature. Add the feta just before serving.