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Harvest Recipe for February: Roasted Beets with Feta

Our new Harvest Recipe of the Month series starts today! First up: Beets. This colorful dish is easy to make with veggies from our local farmers’ market.


Totally Local VC’s new Harvest Recipe of the Month series starts today!

Each month we’ll put the spotlight on a local and in-season crop, provide some interesting information about it and top it all off with a tasty recipe that highlights this pick of the month. Yum!

First up: Beets.

You can’t beat beets!

February brings a nice variety of veggies to our local Farmers Markets from asparagus, avocados and Brussels sprouts to carrots, cauliflower and much more. Our pick this month is beets. Packed full of nutrition and “cardiovascular health,” this friendly little vegetable, with its unique pigment, has antioxidants in both the root as well as in its top-greens, provides protection against coronary artery disease and stroke, helps to lower cholesterol levels within the body and even provides anti-aging effects!

2016-02-Roasted-Beets-recipe-beetsBotanically, this tuberous root vegetable belongs to the Amarathaceae family, in the beta genus. Its scientific name is Beta vulgaris. Swiss chard is another member in the beta genus grown for its edible leaves.

When shopping the farmers’ market, select small to medium beets with firm, smooth skin and no soft spots or punctures. Those with stems and leaves still attached are best. The foliage should be green and fresh.

Here is just one recipe on how to cook up some healthy nutritious beets:

Roasted Beets with Feta
This colorful and elegant side dish is so easy to make. Get this recipe’s beets and shallots straight from our local farmers’ market. Green onions or chives may be substituted for the shallot if you prefer.
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
  1. 4 beets, trimmed, leaving 1 inch of stems attached
  2. 1/4 cup minced shallot
  3. 2 tablespoons minced fresh parsley
  4. 2 tablespoons extra-virgin olive oil
  5. 1 tablespoon balsamic vinegar
  6. 1 tablespoon red wine vinegar
  7. Salt and pepper to taste
  8. 1/4 cup crumbled feta cheese
  1. Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.
  2. Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices.
  3. While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.
  4. To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.
Totally Local VC
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  1. Yum… beets

  2. If anyone out there has a great local, in-season recipe they want to share, please send it to We will post recipes each month.

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