Roasted Winter Vegetables with Balsamic and Feta

It seems appropriate to post a winter vegetable recipe when there is ice on the ground today in my neighborhood.  This dish makes the most of winter root vegetables before the summer vegetables hit the grocery stores and farmers markets.

I really like pickled beets (well pickled anything)DSC_0098 so I added them at the end when I tossed the roasted vegetables with the dressing but leave them out if you’re not a fan.

 I like to eat this when the vegetables are still warm out of the oven but it is also good cold or reheated.  I love the combination of balsamic vinegar and the tanginess of feta cheese over the vegetables that are slightly sweetened from roasting.

What to buy (serves 3-4):

  • 1 small yellow onion, sliced
  • 1/2 sweet potato, cut into small pieces
  • 1 carrot, peeled and cut into small pieces
  • 1/2 acorn squash, peeled and cut into small pieces
  • 1 stalk celery, peeled and cut into small pieces
  • 1 can of pickled beets, cut into small pieces (about 1 cup)
  • 3 tablespoons extra virgin olive oil
  • salt and pepper, to taste
  • 1 tablespoon balsamic vinegar
  • juice of 1/2 lemon
  • 1 tablespoon Dijon mustard
  • 2 tablespoons basil, finely chopped
  • 1/2 cup feta cheese, crumbled

What to do:

  • preheat the oven to 425 degrees
  • in a roasting pan, toss vegetables with two tablespoons of the olive oil
  • season the vegetables with salt and pepper and roast for about 45 minutes, stirring once or twice, or until tender and lightly browned in spots
  • whisk together the lemon juice, basil, balsamic vinegar, mustard, and one tablespoon of olive oil
  • pour dressing over vegetables and toss with feta, serve warm or at room temperature

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