Ingredients
Scale
- 10 beetroots
- A nice drizzle of balsamic vinegar
- Kosher salt
- Cracked black pepper
- Feta cheese
Instructions
- Preheat the oven to 425 F.
- Rinse the beetroot under cold running water and pat dry with a paper towel.
- Cut away the leaves, leaving about 1/2 inch of stalk.
- Place 2 – 3 beetroots in a large enough piece of tinfoil to completely cover them.
- Place foil packets in a large roasting pan.
- Bake for 45 minutes to 1 hour, until the beetroots are fork tender but not overly soft.
- Remove from oven and let cool slightly.
- Rub the skin and root away using a paper towel or peel the skin away using a knife.
- Cut beetroots into bite-sized pieces and deliver them to a large bowl.
- Drizzle with balsamic vinegar, salt, pepper and feta, to taste.
- Serve at room temperature or cold.