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Besides delicious, I don’t exactly know what to call this recipe.
I have mentioned before my love of beets. I grew up eating my Grandma’s homemade and home canned pickled beets. How I love some pickled beets.
Our CSA has been bursting with beets this summer, and we were looking for ways to eat them beyond plain old roasted beets.
This is what we came up with. It was so delicious that I ate it for every meal (even breakfast) until it was all gone.
| Roasted Beets with Chicken and Noodles |
Ingredients
- 12-15 beets, peeled and cut into 1-inch chunks
- 2 large onions, chopped
- 2 pounds chicken, cut into bite-sized pieces
- 1/2 cup balsamic vinaigrette
- 1 pound of egg noodles
- Feta cheese crumbles
Instructions
- Preheat oven to 350.
- Spread the beets, onions, and chicken over the bottom of a 9×13 pan.
- Pour vinaigrette over them and toss until all of the pieces are coated.
- Cover with aluminum foil and bake for thirty minutes.
- Stir the beets, onions, and chicken. Add more vinaigrette if the mixture looks dry.
- Bake an additional 30 minutes or until the beets are tender.
- While the mixture bakes, prepare 1 pound of egg noodles according to package directions.
- Stir the noodles into the beet mixture.
- To serve, sprinkle generously with feta cheese crumbles.
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