The earthy sweetness of the beet paired with the salty feta is all kinds of fabulous. This salad couldn't be simpler. Or more yummy.
Place your stemmed bunch of beets (leave tips and top portion so the color stays that beautiful, deep red). Place on a cookie sheet with a fairly big section of foil. Drizzle with olive oil, and seal up the foil packet, allowing room so the beets can steam. Roast medium to large beets in a 400 degree oven for 45 to 60 minutes, depending on size of beets. Allow to cool. Peel (best to use disposable gloves if you have them, so your hands don't turn pink for a week), dice in large dice and throw into a bowl. Toss with a dressing made of olive oil and fresh lemon juice, seasoned with a bit of salt and pepper. Sprinkle generous crumbles of feta on top and eat it up!