Roasted Beets with Citrus, Feta and Walnuts

Ingredients

• Olive oil
• Water

Directions

Preheat the oven to 425 degrees F. Wipe or scrub the beets clean, then trim the stems down to one-inch, leaving the “tails” on. Place the beets on a large piece of aluminum foil and drizzle with 2 tablespoons of the olive oil. Wrap the foil around the beets to form a neat packet, then roast directly on a rack in the middle of the oven until tender when pierced with a knife, about 1 hour. Unwrap the beets and let sit until cool enough to handle. Peel the beets by rubbing the skin under cool running water, then cut into 1/8-inch thin slices.