Roasted Organic Beet Salad and Feta
By Chef Ida Rodriguez


6 tablespoons Extra Virgin Olive Oil
1 tablespoon Red Wine Vinegar
1 tablespoon garlic - minced
7 medium organic beets 
1 cup Water
2 tablespoons Capers chopped drained
3/4 cup Feta Cheese crumbled (about 3 ounces)


Preheat oven to 375°F. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.

Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. 

Cover; bake until beets are tender when pierced with knife, about 1 hour 10 minutes. 

Peel beets while warm. 

Cut beets in half and slice thinly. 

Transfer to large bowl. 

Mix in capers and 1/4 cup dressing. 

Season with salt and pepper.

Arrange beets in center of platter, sprinkle with feta. Drizzle with any remaining dressing.