Beets and Red Onions with Feta
6 beets, scrubbed clean
1 small (1/2 large) red onion, thinly sliced
4 tsp red wine vinegar
4 tbsp good olive oil
Salt and freshly ground pepper
Preheat the oven to 400F. Wrap each beet individually in foil and drizzle with a little oil. Place on a sheet pan and bake about one hour. The beet should be really tender.
While the beets bake, toss the thinly sliced red onion, vinegar, oil, a dash of salt and pepper in a small bowl. Let stand until ready to serve.
Once the beets cool just a little, unwrap them and rub the skins off. If beets are large cut them in half. If small, leave them whole. With a spatula smash them gently.
Place them on a plate or serving dish. Top with the red onion mixture and drizzle the vinegar over top. Scatter the mint leaves and feta cheese. Serve warm.