Roasted Beet Salad with Feta
This beet salad with feta is easy to make for a colorful and elegant side dish. I love making this with beets and shallots straight from our local farmers' market.
beets, trimmed, leaving 1 inch of stems attached
4
minced shallot
¼
cup
minced fresh parsley
2
tablespoons
extra-virgin olive oil
2
tablespoons
balsamic vinegar
1
tablespoon
red wine vinegar
1
tablespoon
salt and pepper to taste
crumbled feta cheese
¼
cup
 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
  Wrap each beet individually in aluminum foil and place onto a baking sheet.
  Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Allow beets to cool until you can handle them. Peel beets and cut into 1/4-inch slices.
  While beets are roasting, whisk shallots, parsley, olive oil, balsamic vinegar, and red wine vinegar together in a bowl until blended; season with salt and pepper and set aside.
  Place warm, sliced beets onto a serving dish; pour vinaigrette over the beets and sprinkle with feta cheese.
