If you don’t have time to roast beets, look for precooked beets in the fresh produce section.
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.
Tips
To make ahead: Prepare through Step 2 and refrigerate for up to 2 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
