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.