Beet Salad

Preheat oven to 400 degrees F.

Line a baking sheet with aluminum foil. Lay the baby beets, skin on, down on the baking sheet, with space surrounding each, if possible. Cover baking sheet with another sheet of aluminum foil. (You can bypass this step if you wish to individually wrap each beet, but this is kinda like wrapping them all together at once. Much easier.)

Bake beets in the oven for 35-40 minutes, or until tender when poked with a fork.

In a small mixing bowl, whisk together all other ingredients, except the feta. Season with salt and pepper, to taste. Set aside the vinaigrette dressing.

Once beets are tender, remove from oven and allow to cool. When cool enough to handle, gently peel off beet skin using a sharp paring knife. Discard peel.

Slice each beet into about 1/4-inch slices. Arrange sliced beets on a plate. Drizzle desired amount of vinaigrette over the beets (you may not need to use it all). Sprinkle crumbled feta over the plate.

Enjoy!