Ingredients
- 6 small roasted beets sliced
- 2 ounces of feta cheese
- 1/4 cup of chopped basil
- 1 tablespoon of 18 year aged balsamic vinegar from we olive (or any you like)
- 1 tablespoon of meyer lemon olive oil from we olive (or any olive oil you like)
- salt and pepper to taste
- garlic salt and garlic pepper to taste
Directions
Roast you beets first. Take beets and cut off greens leaving about 1 inch and cut the root off leaving about 1 inch. This will help with bleeding. Put beets in tin foil and drizzle with a little olive oil and season with salt and pepper. Fold foil around beets making a pouch. Cook inside a pan to catch juices in a 375℉ oven for about 45 minutes. When a knife easily goes into the beet it is done. Remove from oven and peel skins off (when cool enough to handle) you can use your hands or knife to take the skins off. Slice beets into a bowl, when they are cool add all the other ingredients and stir together.
