Beet and Feta Salad

Earth and Salt, Quietly Balanced

There is something almost meditative about roasting beets — the way the oven does the slow, unhurried work while you wait. What emerges is tender and deeply colored, carrying a sweetness that feels earned. This salad asks very little of you and returns something genuinely beautiful: the contrast of soft earth and bright brine, grounded by good olive oil and a whisper of lemon. It is the kind of dish that reminds you that restraint, more often than not, is its own kind of abundance.

Ingredients

• 4 medium beets
• 2 tablespoons Alessi Extra Virgin Olive Oil, divided
• Alessi Sea Salt and Ground Black Pepper, to taste
• 2 scallions, chopped
• 1 teaspoon lemon juice
• 1/4 cups Vigo Feta Cheese, drained and crumbled

Instructions

1. Preheat oven to 450.
2. Peel beets and cut into ½ inch cubes.
3. Toss with 1 tablespoon olive oil and season with salt and pepper.
4. Place in a single layer on a baking sheet and roast for 30-35 minutes until soft.
5. In a bowl, toss roasted beets with the scallions, lemon juice, feta and remaining olive oil.