Roasted Beetroot with Feta and Balsamic Vinegar

Ingredients

• 10 beetroots

• A nice drizzle of balsamic vinegar 

• Kosher salt

• Cracked black pepper 

• Feta cheese

Directions

Preheat the oven to 425 ° F

• Rinse the beetroot under cold water and pat dry with a paper towel

• Cut away the leaves, leaving about ½ inch of stalk

• Place 2-3 beetroots in a large enough piece of tin foil to completely cover them

• Place foil packets in a large roasting pan

• Back for 45 minutes to 1 hour, until the beetroots are fork tender but not overly soft

• Remove from oven and let cool slightly

• Rub the skin and root away using a paper towel or peel away using a knife 

• Cut beetroots into bite sized pieces and put them in a large bowl. 

• Drizzle with Balsamic vinegar, salt, pepper and feta to taste 

• Serve at  room temperature or cold