by Becca Camacho
1 tablespoon olive oil
1 teaspoon salt
a few grinds of fresh black pepper
4 chopped scallions
2 teaspoons orange juice
⅓ cup crumbled feta
2 tablespoons chopped fresh mint
Preheat your oven to 425. Peel the outer layer of the beets and cut into 1/2-inch pieces then place in a bowl. To the bowl add olive oil, salt, and pepper then toss so all the beet squares are covered with then turn onto a baking sheet that has been covered with parchment paper.
Roast the beets at 450 degrees F, stirring once or twice, until tender, about 25-30 minutes. Transfer back to your bowl and toss with the scallions and orange juice. Place into a serving platter and top with crumbled feta and mint.