2 large red beets

2 large golden beets

2 large striped beets

½ cup apple cider vinegar

2 sprigs thyme

5 black peppercorns

1 fresh bay leaf

¼ cup crumbled feta cheese

2 tablespoons lemon vinaigrette

Sea salt

Ground white pepper

Place beets in pot with water to cover. Add vinegar, thyme, peppercorns and bay leaf. Cover and bring to boil. Reduce heat to a simmer and cook for 45–60 minutes or until pierced easily with a fork. Remove beets and place in ice bath.

When beets are cool enough to handle, peel skins (use gloves if you want to keep from staining your hands). Cut beets into large dice. (Beets can be cooked ahead held in refrigerator).

Preheat oven to 500°F.

Place beets in cast-iron skillet, season with salt, pepper and 2 tablespoons vinaigrette.

Top with Crow’s Dairy feta. Bake in preheated oven until beets are hot throughout. Briefly place under broiler to lightly char beets and cheese. Serve immediately.

Lemon Vinaigrette

Yield: 2 cups

½ cup Champagne vinegar

1 tablespoon minced shallot

1 tablespoon honey

1 tablespoon Dijon mustard

2 pinches granulated sugar

½ cup olive oil

½ cup canola oil

½ lemon zested

Salt

Ground white pepper

In blender add vinegar, honey, mustard and sugar. Blend until smooth. With blender running, slowly pour oils to form emulsion. Remove from blender, adding shallots, lemon zest. Salt and pepper to taste. Stir to combine.