Roasted Beets and Feta Cheese
3 large or 4 medium beets
1 Tbsp. plus 1 tsp. extra virgin olive oil, divided
2 tsp. white wine vinegar or lemon juice
¼ tsp. salt
4 oz. feta cheese, crumbled
Preheat oven to 375 degree. Wash and trim beets, leaving the root end on and about 1” of the stems on. Place the beets on a large piece of aluminum foil, drizzle them with 1 tsp. of olive oil, wrap them up, and place the packet on a baking sheet. Bake until the beets are fork tender, about 30 to 45 minutes, a little longer for large beets. Let the beets sit until they are cool enough to handle.
Peel the beets (they’re skins should slip off easy). Cut the beets in ½ inch slices or ½ inch cubes.
In a medium bowl, whisk the remaining 1 Tbsp. oil, vinegar, and salt. Toss the beets in the dressing. Arrange the dressed beets on a platter and top with the crumbled feta cheese. Serve.