It's either love or hate with beets, there is no in-between no "meh." I love them just like this, sliced and glistening.
This beet was roasted in a hot hot oven, squeezed and peeled from its skin, sliced, covered with some delicate feta, sprinkled with toasted pinenuts and dressed with salt, pepper, olive oil and just a sprinkle of white wine vinegar.
This works as a deeply satisfying snack or start to a meal. The beets taste like dirt, in the best possible way. The pinenuts have a forest fire smokiness and the feta brings in a bit of civilization. This dish is the antithesis of a wedge of iceberg with nonfat ranch (shudder).
After enjoying them in a sunny backyard, I admit . . . I licked the plate.