Preheat the oven to 375 degrees.
Place the beets in a shallow covered baking dish. Add enough water to come 1/2 inch up the dish.
Cover and roast for an hour or until beets are easily pierced by a paring knife.
While the beets are cooking, prepare the vinaigrette. In a medium bowl, whisk together the vinegar and chopped herbs in a mixing bowl. Slowly whisk in the oil.
Remove the beets from the oven. When cool enough to handle, rub off the skins or peel with a small paring knife.
Chop the cooked beets into 1/2 inch cubes, then toss with the dressing.
Divide the greens onto four plates. Top each serving with 1 cup marinated beets. Sprinkle on the feta cheese and serve immediately.
Serving size: 1 cup greens, 2 tablespoons feta, and 1 cup of beet salad
Think you dislike beets? Not after trying this recipe! Roasting brings out the beets' natural sweetness, and the feta offers a salty contrast.
6 red or yellow beets (1/2 pound), stems and greens removed, scrubbed
3 tablespoons grapeseed or olive oil
1 1/2 tablespoons tarragon or sherry vinegar
1 tablespoon fresh thyme leaves
1 tablespoon fresh mint, chopped
pinch fresh cracked black pepper
4 cup mixed salad greens
1/2 cup crumbled reduced-fat feta cheese