Beet, Cucumber, And Feta Salad With Basil

Adapted from Vicky Volvovski

For the vegetables:
olive oil
1 lb beets, trimmed and cut into bite size pieces
salt and pepper
1 large cucumber, quartered and cut into bite size pieces, or equivalent in smaller cucumbers
4 ounces feta, crumbled
¼ cup basil, chopped
For the dressing:
¼ cup olive oil
2 tablespoons lemon juice
2 tablespoons red wine vinegar
salt and pepper to taste

Preheat oven to 400.

Place beets on a baking sheet in a single layer. Generously drizzle with olive oil, salt, and pepper. Bake for 20-30 minutes, turning half way, until tender. Remove from oven and let cool completely.

In a large bowl, mix together beets, cucumbers, feta, and basil.

In a small bowl, whisk together olive oil, lemon juice, and red wine vinegar. Pour dressing onto vegetables and toss salad. Adjust salt and pepper to taste.