The richness of the roasted beets are offset and enhanced by the tang of the cheese and hint of apple cider vinegar.
Servings4
Ingredients
1-2lbsbeetsred and yellow make a beautiful salad, but one or the other will do
Feta or soft goat cheese
Olive oil
Apple cider vinegar
Salt and pepper
1/2bunch cilantro
Instructions
Rinse and top the beets (save the greens for eating later!)
Leave beets whole, if you wish, or cut them into quarters.
Roast at 350°F until tender enough for a knife to go through the center.
The easiest way I have found to skin roasted beets is to wait a few minutes for them to cool, and then peel them with my hands, or a small paring knife, under cold running water.
Cut whole beets into quarters, or slices, and add oil, vinegar, salt, pepper, and feta/goat cheese to taste.