Roasted Beet Salad With Feta Cheese

This salad is a little bit time consuming, but worth every minute. Roasting fresh beets are so much more superior to canned....there is no comparison

• Ready In: 1 hr 30 mins
• Serves: 6-8

Ingredients

• 4 -6  tablespoons olive oil
• 2 1⁄2 tablespoons red wine vinegar
• 1  tablespoon garlic, finely minced
• 3  tablespoons capers, drained, rinsed and chopped
• 3⁄4 cup feta cheese (aout 85 g)
• 7  large beets
•  salt and pepper

Directions

1. BEETS: Preheat oven 400. Wrap beets individually in tin foil. Cook in oven for 1 hours or until tender. Remove, open foil (carefully) and let sit until cool enough to handle (10 - 15 minutes). Wearing gloves, cut off top and bottom of beet. Take a fork and place it in one end of beet. Take a knife and run down lengthwise of the beet to remove the skin. Cut into cubes. (Make ahead: this can be done to this point and chilled, up to 24 hours).
2. In a small bowl, combine dressing and add carefully to beets. Chill for at least 3 hours for flavours to blend.
3. Season according to personal taste.