The beets are spiralized (That machine used was The InspiralizeR), tossed with vinegar, oil and herbs and roasted for 20 minutes. Once roasted, the beets are tender yet firm. If you’re unsure about beets, I know this dish will convert you!
Spiralized Mediterranean Beet and Feta Skillet Bake
- 1/2 cup halved yellow cherry tomatoes
- 1/2 cup halved red cherry tomatoes
- 2 medium cloves garlic (minced)
- 2 tbsp minced fresh parsley (plus 1 tsp for garnish)
- 1 tsp dried oregano
- 1 tbsp red wine vinegar
- 10 pitted Kalamata olives
- 1 tbsp extra virgin olive oil
- 2 small beets (peeled and spiralized)
- 1/2 small onion (peeled and spiralized)
- Kosher salt and black pepper (to taste)
- 4 oz feta (half block cut horizontally)
- Preheat the oven to 400°F. In a large bowl combine all the ingredients except for the cheese and parsley for garnish and mix well.
- Place the cheese in the center of a large oven-safe skillet or casserole dish. Top and surround it with beet noodle mixture. Cover with foil and bake 20 minutes, until the beet noodles wilt. Serve hot garnished with remaining parsley.
Adapted from Skinny Taste