Roasted Beet Salad with Feta

Ingredients
•    4 beets, trimmed, leaving 1 inch of stems attached
•    1/4 cup minced shallot
•    2 tbsp minced fresh parsley
•    2 tbsp extra-virgin olive oil
•    1 tbsp balsamic vinegar
•    1 tbsp red wine vinegar
•    salt and ground black pepper to taste
•    1/4 cup crumbled feta cheese

Method
1.    Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).

2.    Wrap each beet individually in aluminum foil and place onto a baking sheet.

3.    Roast beets in preheated oven until tender when pierced with a fork, 45 minutes to 1 hour. Let beets cool until easy to handle; peel and slice into 1/4-inch slices.

4.    While beets are roasting, whisk shallots, parsley, olive oil, balsamic vinegar, and red wine vinegar together in a bowl until blended; season with salt and pepper and set aside.

5.    Place warm, sliced beets onto a serving dish; pour vinaigrette over the beets and sprinkle with feta cheese.