Ingredients
- 4 medium beets
- 3 tablespoons minced shallot
- 2 tablespoons fresh parsley minced
- 1 tablespoon fresh mint minced
- 1 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/2 tablespoon red wine vinegar
- Salt and pepper to taste
- 3 tablespoons chopped walnuts
- 3 tablespoons crumbled feta cheese
Instructions
- Preheat your oven to 400°F. Trim the beets, leaving about 1 inch of the stems attached. Wrap each beet individually in aluminum foil and place them on a baking sheet.
- Roast for about 45 minutes or until a fork can easily pierce through the beets. Once done, let them cool enough to handle; then peel and slice the beets into 1/4-inch rounds.
- In a small bowl, whisk together the minced shallot, fresh parsley, fresh mint, extra-virgin olive oil, balsamic vinegar, red wine vinegar, salt, and pepper until well combined.
- Place the sliced beets in a large serving bowl. Drizzle the herb dressing over the warm beets and gently toss to combine. Sprinkle the walnuts and crumbled feta cheese on top. Serve immediately.
