Ingredients 

2 lbs gold beets

75 grams feta 

30 grams basil  

125 ml olive oil

45 ml apple cider vinegar

10 ml maple syrup

10 grams Dijon mustard

1/4 tsp salt

Makes 8 servings

Instructions

Preheat the oven to 400f. Choose an oven-safe pot with a lid to roast the beets in. Cast Iron pots work very well.

Select beets that are all roughly the same size. Cut the roots and stems off of the beets, then place inside of your pot. With the lid on, place in the center of the oven and roast for about 45 minutes, or until a fork easily pierces the largest beets.

Remove the beets from the oven and let them cool with the lid on. 

While beets are cooling, make the dressing. Add the olive oil, apple cider vinegar, maple syrup, dijon, and salt to a jar. Shake thoroughly. 

Dice the feta into very small pieces and set aside. 

Slice the basil into small pieces and set aside.

Once cooled enough to handle, rub the skins off the beets using your fingers. Then slice into bite-sized pieces. 

Drizzle the dressing over the beets and toss to coat thoroughly. It is best to only dress the amount of beets you will be eating right away, save the rest of the beets for another meal and dress them right before serving. 

Add the feta and basil to the dressed beets and serve.