This recipe features beets roasted in slices, which gives them a meatier, chewier texture.  If you prefer beets soft and velvety, you can just steam or boil them first and then peel and slice.

Scrub 1 lb. of Beets.  Cut into 1/4″ thick rounds (no need to peel) and then arrange on a well-oiled baking sheet. Sprinkle with salt and pepper.  Roast the beets at 350 degrees until they are lightly browned on the bottom — this may take 20-30 minutes.  Turn each beet slice over, then continue to bake for another 10 minutes.  Remove and allow to cool.

While the beets are baking, thinly slice 1 peeled red onion to make 1 C.  Cut the slices into 1″ pieces, then toss in a bowl with 1/4 C. red wine vinegar.

Slice 1 cucumber into thin rounds on an angle to make 2 C.

Whisk 3-4 T. olive oil and 1 t. of dijon mustard into the onion/vinegar mixture, then add the beets and cucumbers along with 1/2 C. crumbled feta cheese.  Taste and add more olive oil or vinegar if necessary plus salt and pepper to taste.