what you need:
2 pounds loose beets
2 Tbsp extra-virgin olive oil, plus more for drizzling
1 tablespoon finely chopped shallot
lemon zest (~1/2 of a medium lemon)
1 Tbsp freshly squeezed lemon juice
1 Tbsp white wine vinegar
1/2 tsp Dijon mustard
1/4 tsp salt
Pinch freshly ground black pepper
6 oz Marinated Feta cheese alternative, cut into 1/4-inch-thick slabs
how to make:
1. Arrange a rack in the middle of the oven and heat to 400°F.
2. Scrub the beets thoroughly, then wrap them loosely in aluminum foil. Roast until
tender and easily pieced with a fork, 50 to 60 minutes.
3. Place the oil, shallot, lemon zest, lemon juice, vinegar, mustard, salt, and pepper in a large bowl and whisk to combine; set aside until the beets are ready.
4. Set the roasted beets aside until cool enough to handle but still warm, about 15 minutes. Hold one of the beets in a paper towel and use the edges of the paper to rub the skin away. The skin should peel away easily; if it doesn’t, the beets likely need to cook for a little longer. Peel the remaining beets.
5. Cut beets into wedges about 1/2-inch thick. Place the warm beets in the dressing and toss to combine. Let sit until cooled to room temperature, about 15 minutes.
6. Reserve one slice of feta cheese for crumbling. Place the remaining cheese on a serving platter in a single layer or overlapping slightly. Pile the beets on top, then sprinkle with the remaining herbs and crumble the reserved feta on top. Drizzle with olive oil.
*Bonus! Use the leftover marinade from the feta for a boost of flavor in the dressing.
Watch how we make it - here.