“What would go well with beets?” I thought one Monday morning before I got out of bed. I picked up a beautiful bundle of beets the day before at the farmers market just because they looked good. I had no idea what I would do with them. As I laid there, I imagined roasting the beets in my cast iron and drizzling on some lemon juice. But lemon juice just didn’t seem quite right. “Vinegar!” I exclaimed in my head. That was the flavor I was searching for. Then I remembered. Duh. Beets are paired with balsamic vinegar like…all the time. Even though I knew that, I had never had freshly cooked beets with balsamic vinegar so I decided to give it a try. The feta and walnuts was my own little spin to the classic dish but the beets would still be delicious without them. Like, seriously delicious. I couldn’t stop eating them! Of course, I already liked beets so if you hate them you might not like them this way either. (My husband didn’t…but the poor soul still ate them. Such a good man.) So if you do like beets and you’re looking for a sweet, tangy, and hearty side dish, try out these pan-roasted, balsamic vinegar beets and beet tops with walnuts and feta!

The Method

First, you want to rinse all the dirt off of the beetroots and the leaves. Next, peel the beet with a vegetable peeler. I know, you will be getting rid of some nutrients, but this cuts down the cooking time and makes the finished product much more palatable. But if you want to keep the skins on the recipe will still work.

Cut off the tops but don’t discard them. The leaves are full of nutrients and barely have any flavor! We will add them to the beetroots at the end.

Heat your cast iron skillet or pan to medium heat and add 2 tablespoons of butter or olive oil. (I love butter and I don’t think it’s bad for you. But to each his own.)

Dice the beetroots into even cubes and add them to the pan. Sprinkle on some salt and Herbes de Province if you have it. Basil works really well too.

Cook covered for about 10 minutes or until tender, stirring occasionally. In the meantime, chop the beet tops into small pieces.

Once the beets are tender, add the beet tops and walnuts and cook for a minute. Add the balsamic vinegar and cook until reduced, about 2 minutes. If you are using a thick, high quality balsamic you probably only need 1/4 cup. If you are using a runny balsamic you probably want a little more and then let it reduce longer. Transfer onto a plate and sprinkle with feta cheese. And finally, take a picture and send to all your friends because this dish is beautiful!

Hope you enjoy and if you do take that picture, tag me on Instagram because I want to see your beautiful beets too ;)

Balsamic Beets with Walnuts and Feta

*Time: 20 minutes ~ Servings: 3-4*
*Ingredients:*
*~3 beets with tops*
*~2 Tbsp butter or olive oil*
*~1 tsp salt*
*~2 tsp Herbes de Province or basil*
*~1/4 cup walnuts*
*~1/4 or more balsamic vinegar*
*~1/4 cup feta cheese*
*Instructions:*
*~Rinse all the dirt off of the beetroots and the leaves*
*~Peel the beets with a vegetable peeler*
*~Cut off the tops and set aside*
*~Heat cast iron skillet or pan to medium heat and add butter or olive oil*
*~Dice the beetroots into even cubes and add to the pan*
*~Sprinkle on salt and* *Herbes de Province or basil*
*~Cook covered for about 10 minutes or until tender, stirring occasionally. In the meantime, chop the beet tops into small pieces.*
*~Once the beets are tender, add the beet tops and walnuts and cook for 1 minute*
*~Add the balsamic vinegar and cook until reduced, about 2 minutes*
*~Transfer onto a plate and sprinkle with feta cheese. Serve warm or chilled.*