Twice-Roasted Beets with Fruit and Avocado Feta Cream ♥ A Five-Star First Course!

Twice-Roasted Beets with Fruit and Avocado Feta Cream. Weight Watchers Friendly. Gluten Free. Primal. Vegetarian.
My latest beet salad recipe: Roasted beets roasted a second time, this time with summer fruits like grapes and cherries and blueberries. Served warm! On the side? A gorgeous-green creamy sauce of no more than avocado, feta and buttermilk mixed in minutes in the blender. Weight Watchers Friendly. Gluten Free. Primal. Vegetarian.

Do you have a certain way you like to "entertain"? There are so many styles that work!

This summer, we've become enamored with simple but sumptuous suppers at the kitchen table (or on the patio, heat permitting), just two couples, room and reason for real conversation. Food-wise some times I wonder if we hit the repeat button a little often but the rhythm works for us. A small nibbly. A first course salad – all summer it's been a variation of Twice-Roasted Beets. Beef from the freezer, simply cooked. A simple vegetable or two or three, at least one from the garden. A fruity dessert. It's easy to prepare, effortless to serve, quick to clean up. Some times I also wonder, Why is it that we go out when we can eat this well at home? Sorry, chefs!

Twice-Roasted Beets started off as a happy accident but has been repeated by design several times since. I love the ease of roasting already-roasted beets a second time – there's no worry about timing and the mix of beets and fruit is quite magical. It remains solidly a savory salad and I must say, I a-d-o-r-e it.


Hands-on time: 15 minutes
Time to table: 45 minutes
Serves 1 to 6

Roasted beets, about one small-to-medium beet per serving
Red grapes, halved - 2 per serving
Red cherries, pitted & halved or quartered - 2 per serving
Blueberries - few per serving
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Salt & pepper

1 ripe avocado
Zest & juice from a lemon
3 ounces (85g) feta
1 cup buttermilk
1 tablespoon honey
1 tablespoon minced chives
Salt & pepper

Spinach leaves
Twice-Roasted Beets
Avocado Feta Cream
Minced Chives

TWICE-ROASTED BEETS Heat oven to 400F/200C. Cut beets into bite-size chunks. Toss with fruit, olive oil, salt and pepper and roast for about 30 minutes, until the edges of the beets become slightly crisp and fruit has softened slightly.

AVOCADO FETA CREAM Makes 1-1/2 cups, enough for six salads. Mix all ingredients in a blender until smooth.

TO ASSEMBLE Arrange spinach leaves on plates, top with warm beets and fruit. Place a dollop of Avocado Feta Cream on the side. Garnish with chives and fresh blueberries.

BEETS My Favorite Way to Roast Beets. I've used both all red beets and a mix of red beets and golden beets. To prevent the red beets from staining the golden beets, roast the two types in separate pans (both times) and keep separate until plating.
AVOCADO FETA CREAM This can be made a day ahead, it keeps its color!

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Still Hungry?


~ My Favorite Way to Roast Beets ~
(photo tutorial with tips & tricks)

~ How to Make a Roasted Beet Salad ~
~ Beet Salad with Sumac, Yogurt & Pita ~
~ Beet Pesto ~
~ Swedish Beets ~
~ more beet recipes~
from A Veggie Venture

~ Borscht Beets with Sour Cream ~
~ Those Pink Potatoes ~
~ Refrigerator Pickled Beets ~
~ Karelian Borscht (Russian Beet Borscht Soup) ~
~ more beet recipes ~
from Kitchen Parade, my food column

A Veggie Venture is home of 'veggie evangelist' Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2014

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Yup, when we entertain 9 times out of 10 it's 2 couples -- only way to really get to know people. I love roast beets, and this is wonderful. Lovely summer dish..I've never roasted beets twice, but you know I will!

  2. This sounds fantastic. Unusual. Seasonal. Terrific!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna