This feta and roasted beet salad 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.

Ingredients

• 4 beets, trimmed, leaving 1 inch of stems attached
• ¼ cup minced shallot
• 2 tablespoons minced fresh parsley
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon red wine vinegar
• salt and pepper to taste
• ¼ cup crumbled feta cheese

Directions

1. Preheat the oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil and place onto a baking sheet.
2. 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.
3. 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.
4. Place warm, sliced beets onto a serving dish; pour vinaigrette over the beets and sprinkle with feta cheese.