3 medium sized fresh beets
2 tablespoons fresh basil, cut into thin strips
1/4 cup feta cheese, crumbled
3 tablespoons balsamic vinegar, divided
3 tablespoons extra virgin olive oil, divided
Salt and pepper, to taste
Preheat oven to 350F
Scrub beets well and dry, then coat each with a little olive oil. Place in an ovenproof pan, cover with foil and roast for 40-45 minutes, or until the beets are tender (a knife should easily go into the beets).
Remove the beets from the oven and set aside until they are cool enough to handle.
Remove the skin from the cooled beets and cut into bite sized pieces. Place the cut beets back in the pan and toss with 2 tablespoons each of balsamic vinegar and olive oil. Roast for an additional 10 minutes.
Place the cooked beets in a large bowl. Add the basil with the remaining 1 tablespoon each of balsamic and olive oil and mix well. Add feta cheese and toss gently, then season to taste with salt and pepper. Serve immediately or cover and chill in the refrigerator until ready to use.