4 Servings 60 min Cook
6 Beet (2" dia) Beets
1 Tbsp chopped Shallots
1/2 Cup Pistachio Nuts
1/2 Cup, crumbled Feta Cheese
2 Tbsp Olive Oil
4 Tsp Red Wine Vinegar
1 Dash Salt
1 Dash Pepper
Preheat oven to 400 degrees F.
Wash the beets to clean off the dirt and remove the beet greens if they are still attached.
Wrap the beets loosely in aluminum foil, then seal tightly to lock in the steam.
Place on a baking sheet and roast for 1 hour.
For small beets you may reduce the roasting time slightly, and for larger ones you may need to increase it.
The beets should be tender, easily pierced with the tip of a knife.
Remove from the foil and set aside to cool slightly.
When cool enough to handle, peel the beets by rubbing off the skins with your fingers.
They should remove easily, but use a paring knife if you have any trouble.
Cut off the rough end where the greens were attached.
Cut the beets into bite-size pieces.
In a large mixing bowl, combine the beets, shallot, pistachios, feta, olive oil, and vinegar.
Season with salt and pepper and toss to combine.