Preheat the oven to 400 degrees
Grab those beautiful beets. I often buy a couple of bunches at the farmer's market and roast away. They are great for salads or sandwiches
Remove the stems and long ends from the beets
Place the beets in a double layer of foil - no need to wash them as you will remove the skins after they cook. So easy!
Wrap the beets in the foil and place the beets on a sheet pan in the oven. Roast the beets for 50 minutes
Remove the beets and let them cool. Once cooled, unwrap the beets. They will smell fantastic!
If you have a pair of latex gloves, this is the time to use them. Beets can be a messy job!
Remove the skin from the beets with your hands. It will come off easily and quickly
Slice the beets into 1/4" slices
Arrange the slices on a platter and sprinkle with the crumbled feta. A white platter really highlights the beautiful color of the beets
Squeeze the juice from half of the lemon over the beets and feta
Grab the mint leaves. I love to use fresh mint in this recipe but If you don't have it, use another fresh herb or a bit of dried mint
Take the 6 leaves of mint and place them on top of each other
Roll the leaves together like a cigar
slice the leaves into thin slices - also know as a chiffonade (I just like saying that word!)
Sprinkle the mint onto the salad along with a pinch of salt
Enjoy at lunch, dinner or a summer party.