Greek Salad with Roasted Beets, Olives and Feta

Ingredients

• 6  celery heart stalks sliced for garnish
• 0.3 cup feta cheese crumbled
• 4 servings kosher salt and pepper black freshly ground
• 4 tablespoons olive oil extra-virgin
• 2 Tbsp niçoise olives pitted halved
• 1 tablespoon oregano leaves fresh thinly sliced
• 4 medium beets red trimmed scrubbed
• 1 teaspoon chile flakes fresh red minced crushed to taste
• 0.3 cup onion red minced
• 6 tablespoons red wine vinegar 
• 2  baby greens halved lengthwise sliced

Equipment

• oven
• knife
• whisk
• aluminum foil

Directions

1. Preheat oven to 325F.
2. Put beets on a large sheet of foil.
3. Drizzle with 1 Tbsp. oil; season with salt and pepper.
4. Wrap up beets tightly and roast until a knife pierces through them easily, about 1 hour and 15 minutes.
5. Unwrap beets. When cool enough to handle, peel and cut into wedges.
6. Whisk vinegar, remaining 3 Tbsp. oil, onion, chile and a pinch of salt.
7. Arrange beets on 4 serving plates.
8. Drizzle with a little dressing and season with salt and pepper. Top with romaine, celery, feta and olives.
9. Drizzle remaining dressing all over. Season with salt, pepper and oregano.
10. Garnish with celery leaves and serve.