Chile Oil-Roasted Beets With Feta, Almonds and Mint Recipe - Los Angeles Times

Ingredients

• 6 large beets, preferably golden, trimmed, peeled and cut into 6 wedges each
• 6 garlic cloves, thinly sliced
• 1 shallot, thinly sliced
• 3 tablespoons olive oil
• 3 tablespoons chile oil
• Kosher salt and freshly ground black pepper
• 1/4 cup raw unsalted whole almonds
• 1 1/2 teaspoons coriander seeds
• 1 block (12 ounces) feta, drained and cut crosswise into 1/2-inch thick slabs
• 1/4 cup roughly chopped fresh mint leaves