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.

Ingreadient

• 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

Direction

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

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