There's something quite delicious about the sweet, earthy flavours of beetroot married with the creamy, salty flavours of feta cheese. The two work wonderfully together. As part of any Middle Eastern feast, I'll invariably include beetroot somewhere. It's one of my favourite vegetables and very versatile.
Preheat oven to 200ºC. Chop off the beetroot stalks but leave on the skin. Wrap each beetroot individually in cooking foil and place on a baking sheet. Cook for 40-60 minutes (depending on size) until soft. Cool for 20 minutes. Gently slip off the skins with your fingers - they should come off easily. Cut into small chunks, cover and cool to room temperature.
Combine the beetroot with the herbs, vinegar and lemon juice and season lightly with salt & pepper. Arrange in a bowl then sprinkle over the feta and drizzle over the olive oil.