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Roasted Beets with Whipped Feta and Balsamic Glaze

Roasted Beets with Whipped Feta and Balsamic Glaze

The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen

If you ever thought beets were boring, this dish will change your mind.

Earthy, sweet and just a little bitter, beets are often used as an ingredient in salads and smoothies, but these Roasted Beets with Whipped Feta and Balsamic Glaze prove that this crimson-colored root vegetable is worthy of the center stage spotlight.

Roasted Beets with Whipped Feta and Balsamic Glaze

In addition to their beautiful color, beets are also high in fiber, antioxidants and anti-inflammatory properties, making them a nutritional powerhouse. So, if you’re looking to shake up your side dishes for Thanksgiving, this vibrant and healthy dish is the recipe to make!

Sliced, roasted and topped with whipped feta, homemade balsamic, pistachios, figs and mint, this simple dish will take your taste buds on a culinary journey, while also acting as a refreshing counterpart to traditional seasonal sides.

Roasted Beets with Whipped Feta and Balsamic Glaze
Roasted Beets with Whipped Feta and Balsamic Glaze
Cook time:
Prep time:
Total time:



For the Roasted Beets

  • 2 lbs. beets (about 4 large beets)
  • 1 Tbsp. Heinen’s extra virgin olive oil
  • Sea salt
  • Freshly cracked black pepper

For the Balsamic Glaze

  • ½ cup Heinen’s balsamic vinegar
  • 2 tsp. Heinen’s honey

For the Whipped Feta

  • 6 oz. feta
  • ½ cup Greek yogurt
  • 2 garlic cloves
  • Zest of ½ lemon
  • ½ lemon, juiced

To Assemble

  • 9 fresh figs or dried figs, cut into wedges
  • 2 Tbsp. pistachios, chopped
  • Fresh mint leaves
  • Freshly cracked black pepper


  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. Wash and scrub the beets well and cut off the top and bottom. Cut the beets into wedges, leaving the skin on. Place them onto the prepared baking sheet and toss with the olive oil, a pinch of salt and a dash of pepper. Bake for 35-40 minutes until they’re soft enough to easily pierce with a fork.
  3. Meanwhile, in a saucepan, combine balsamic vinegar and honey. Bring it to a boil over medium heat and simmer until the mixture reduces by half, stirring occasionally, about 15-20 minutes.
  4. In a small blender or food processor, combine all of the ingredients for the whipped feta and blitz until smooth.
  5. Spread the whipped feta on the bottom of a serving platter and arrange the roasted beets and figs on top. Drizzle on the balsamic glaze and top with black pepper, pistachios and mint leaves.

Roasted Beets with Whipped Feta and Balsamic Glaze

Yoko Segawa
By Yoko Segawa
Yoko Segawa is a published cookbook author, recipe developer, and food photographer who is passionate about plant-based cooking that everyone can enjoy. She shares tips for healthy cooking and beautifully styled, vibrant recipes on her Instagram page and YouTube channel: Yoko’s Kitchen.

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