Recipe by Gregory Price, Manager of the Garden City Harvest’s River Road Neighborhood Farm


  • 2 pound of beets, cut into cubes – the smaller you cut them the faster they will cook
  • Medium sized red onion, finely diced – use half to whole onion depending on taste
  • 3-4 cloves of garlic, finely diced
  • Olive oil
  • Salt and black pepper
  • 2 tablespoons of balsamic vinegar
  • 1/2 cup of crumbled feta cheese
  • Baguette, sliced and toasted


  1. Preheat oven to 400°F.
  2. Toss chopped beets in olive oil and spread on a large baking dish or sheet.
  3. Roast beets in an oven preheated to 400 degrees. The beets will be finished roasting when they are soft, smell sweet, and can be easily mashed.
  4. When you think the beets are about half way or so done, remove from oven and add the onion and garlic as well as a teaspoon of salt and a pinch of black pepper. Mix the ingredients and finish roasting.
  5. After roasting, remove from oven and let cool slightly, then transfer to a bowl and mix in the balsamic vinegar and crumbled feta.
  6. Taste.
  7. Add salt and pepper to taste.
  8. Serve on sliced and toasted baguette.