The sweet, earthy flavor of beets shines alongside tangy feta and fresh dill in this easy Greek-inspired beet salad. If you don't have time to roast beets, look for precooked beets in the fresh produce section.
Preheat oven to 400 degrees F.
Wrap beets individually in foil and place on a rimmed baking sheet. Bake until tender, 1 to 1 1/4 hours. When cool enough to handle, peel and cut into 1/2-inch cubes.
Whisk oil, vinegar, salt and pepper in a large bowl. Add the beets and feta and toss to coat. Serve sprinkled with dill.
To make ahead: Prepare through Step 2 and refrigerate for up to 2 days.
3 vegetable, 1 1/2 fat