Organic_ashley 
This salad is great for a nice lunch. It tastes both decadent and fresh, with just the right balance of salty and sweet. If you like, you can added other roasted vegetables to the salad such as butternut squash, swiss chard or sweet potato. Adjust the ingredients to make it your own.
Preheat oven to 400 degrees F. Place each beet in its own piece of tinfoil, double wrapping it. Use a deep baking dish for the beets, placing about 1/8th of an inch of water in the bottom of the baking dish to avoid sticking. Bake the beets for 50 minutes, or until the beets can be easily pierced. remove from oven and unwrap beets – Place on a cutting board and allow then to cool.
Combine the garlic, shallot, parsley, olive oil, salt and pepper. Add the balsamic reduction and whisk until the mixture is blended fully. Add more salt and pepper to the dressing based on personal preference.
Once the beets have cooled, peel them and slice them into small cubes. Add the dressing, tossing the beets thoroughly but gently to ensure they don’t fall apart, and then sprinkle with feta cheese.
Ingredients
Directions
Preheat oven to 400 degrees F. Place each beet in its own piece of tinfoil, double wrapping it. Use a deep baking dish for the beets, placing about 1/8th of an inch of water in the bottom of the baking dish to avoid sticking. Bake the beets for 50 minutes, or until the beets can be easily pierced. remove from oven and unwrap beets – Place on a cutting board and allow then to cool.
Combine the garlic, shallot, parsley, olive oil, salt and pepper. Add the balsamic reduction and whisk until the mixture is blended fully. Add more salt and pepper to the dressing based on personal preference.
Once the beets have cooled, peel them and slice them into small cubes. Add the dressing, tossing the beets thoroughly but gently to ensure they don’t fall apart, and then sprinkle with feta cheese.
