Step 1

Arrange a rack in the middle of the oven and heat to 400°F.

Step 2

Scrub the beets thoroughly, then wrap them loosely in aluminum foil. No need to dry the beets before wrapping. Small beets can be wrapped together, but it's easiest to roast large beets individually. Place on a rimmed baking sheet.

Step 3

Roast until knife-tender, 50 to 60 minutes. Check the beets every 20 minutes or so. If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before re-wrapping. Beets are done when a thin knife or skewer slides easily to the center of the beet. Small beets will cook more quickly than large beets. Meanwhile, make the dressing.

Step 4

Place the oil, shallot, lemon zest, lemon juice, vinegar, mustard, salt, and pepper in a large bowl and whisk to combine; set aside until the beets are ready. (If using 2 different colors of beets, divide the dressing into 2 medium or large bowls.)

Step 5

Set the roasted beets aside until cool enough to handle but still warm, about 15 minutes. Hold one of the beets in a paper towel and use the edges of the paper to rub the skin away. The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer. Peel the remaining beets.

Step 6

Halve the beets, then cut into wedges about 1/2-inch thick. (Cut red beets last so the color doesn’t bleed onto the cutting board.) Place the warm beets in the dressing and toss to combine. Let sit until cooled to room temperature, about 15 minutes. Add half of the herbs and toss to combine.

Step 7

Reserve one slice of feta cheese for crumbling. Place the remaining cheese on a serving platter in a single layer or overlapping slightly. Pile the beets on top, then sprinkle with the remaining herbs and crumble the reserved feta on top. Drizzle with olive oil.