Roasted Chioggia Beets With Feta
Ingredients
- 1/2 cup raspberry vinegar
- 3 tablespoons honey
- 1 medium shallot, minced
- Kosher salt
- Coarsely cracked black pepper
- 1/4 cup grapeseed oil
- 8 small beets (about 2 1/2 pounds), washed and trimmed
- 1 tablespoon unsalted butter, cut into small bits
- 4 ounces feta cheese, thinly sliced (see Note)
- Handful of spicy baby greens, such as mizuna, for garnish
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