Ingredients:
6-7 medium-large beets, cleaned well with stems and bottoms cut off
2 Tablespoons extra virgin olive oil
1 lemon
1/3 medium red onion, thinly sliced
2 Tablespoons Fresh dill, chopped (or 1 teaspoon dried dill)
1 teaspoon Kosher salt
1/4 teaspoon Ground black pepper
1/3 cup Crumbled Feta cheese
Instructions:
Preheat oven to 400 degrees and lay out a piece of foil for each beet.
Place each beet onto a piece of foil. Drizzle a small amount of oil into it and wrap each beet tightly so that the steam stays in the packet.
Roast for around 1 hour- check them for doneness (they should be fork tender) and if need be, bake for longer (mine took around 1 hours and 15 minutes).
When the beets are done, refrigerate until they’ve cooled completely.
Once cool, peel off the skins (they should peel off really easily with your fingers or a knife, if you’d prefer) and cut into bite-size wedges.
Drizzle with a little oil and the juice of 1 lemon and toss with onion, dill, salt and pepper to taste.
Refrigerate until ready to serve. Just before serving, top with crumbled Feta cheese to taste.