When I made this recipe I used Chiogga heirloom beets we grew in the front yard of our townhouse. You could use any kind of beet and it would be tasty, though of course the Chioggas have a very unique visual effect. This recipe is easy and is perfect to make when it is hot out, and here in North Carolina it has been in the 90s or above for weeks!
4 or 5 Beets, cleaned, stems removed and scrubbed (DO NOT PEEL!)
Feta or farmers cheese
Fresh oregano
Olive Oil
Balsamic vinegar.
-Wrap beets in tinfoil in a little packet and bake for an hour or until tender at 375. Set aside to cool.
When cool thinly slice beets horizontally so that bullseye shape comes out in every slice (They should not have bled very much if you have baked them whole, and you should be able to see the stripes if working with Chioggas). Arrange thin slices on a plate or platter in circles with some overlapping (see photo coming soon). Once beets are arranged on plate crumble cheese over top, drizzle with olive oil and balsamic vinegar (I usually do the olive oil first and then just a few tiny splashes with the vinegar and then garnish with either fresh oregano sprigs or chopped oregano.
Serve.
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