Roasted Beets with Feta

We grew beets in our garden this year and found this fun recipe.
Lisa Stephenson

4 beets. trimmed, leaving 1 inch of stems attached 1/4 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 1/4 cup crembled feta cheese Directions: Preheat oven to 400 degrees. Wrap each beet individually in aluminum foil, and place onto a baking sheets. Bake beets in oven until easily pierced with a fork, 45-60 minutes. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices. While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper and set aside. To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.