Balsamic Roasted Beets with Feta Whipped Butter Beans

For the Balsamic Roasted Beets:

2 Beets sliced 1/2” peeled and sliced 1/2” thick.

2 Tbs olive oil

2 Tbs balsamic vinegar

1/4 Tsp salt

For the Whipped Butter Beans:

2 Tbs olive oil

1/2 Tsp dried or fresh thyme 

1/2 Tsp salt

1 Shallot chopped finely

1 Can of butter beans drained and rinsed

1/3 Cup of feta

2 Tbs. Heavy cream or milk of choice

Serve with cilantro mint sauce

1/2 Cup roasted almonds 

For the Balsamic Roasted Beets: Preheat oven to 375 degrees fareinheight.  While oven is preheating peel and slice beets. On a parchment lined sheet mix beets with olive oil, balsamic vinegar and salt. Lay flat with space in between each slice and bake in preheated oven for 40-45 minutes (until tender on the inside and roasted on the outside). 10 minutes before the beets are done roasting, start whipped butter beans.  

For Whipped Butter Beans: Preheat frying pan on medium heat with olive oil. When warm add, thyme, salt and shallot to pan. Sauté until shallot has softened and slightly browned. Add the drained and rinsed butter beans and feta stirring to incorporate and cook until warmed through (after 1-2 minutes the feta will begin to melt). Using either an immersion blender or food processor add butter bean mixture along with heavy cream and blend until smooth. To serve, spread butter bean mixture on a dinner plate topped with 2 Tbs of our cilantro mint sauce then layer the warm balsamic beets and then another 2-3 Tbs of the cilantro mint sauce. Top with chopped almonds. This Roasted Beet dish can serve 2 people as a main or 4 people as a side. Best served immediately but can be stored in the fridge for up to 3 days.