There were nice young beets at the Farmer's market this morning, so made this beet salad with some leftover feta. Yummmmm and so easy.
Wash and peel about 8-10 small or 4 medium beets. Cut into 1/2" pieces. Toss with 1 T of olive oil and some salt and paper to taste. I cut the tops off and blanched them separately. Put beets on a baking sheet and roast at 450 degrees for about 30 minutes, or until the beets are tender. Transfer beets, blanched beet tops, green onion and juice from 1/2 a lemon. Mix, toss with feta, done.
Almost plant strong - the feta, but the feta so ono. I have failed on trying to make my own feta, but I'm still trying.