Preheat the oven to 400 F/ 200 C/ 180 fan/ gas mark 6. Line a large baking sheet with parchment paper and set aside.
Prepare beets: Peel, halve then quarter each beet and cut into approx. 1 cm/0.5'' thick wedges. Place the wedges in a large bowl, season with salt and pepper, add 1½ tablespoons of oil, garlic and stir until thoroughly coated.
Roast beets: Spread the beets on top of the baking sheet and roast in the centre of the oven for 20 minutes.
Add feta: Remove from the oven, crumble the feta over the top and return to the oven for 15 minutes. Tip: To save time boil the pasta in salted water according to packet instructions while the beets and feta are in the oven.
Make dressing: Place the dressing ingredients in a bowl and stir thoroughly.
Assemble salad: Remove the beets and feta from the oven and either assemble the salad and drizzle over the dressing immediately or set aside to cool first.
Serve: Adjust the seasoning if required and serve!
I recommend using kitchen gloves when handling the beets.
For best results peel the beets before cutting and roasting (unpeeled beets might taste too earthy in this salad).
Use a large baking sheet so the beets have plenty of room to roast evenly.
Serve either cold or warm, with or without the pasta.
You can roast the beets and feta in advance and once cooled refrigerate overnight.
Storing: Leftover beet and feta salad can be refrigerated, covered, for up to 3 days. Reheat in the microwave or enjoy cold.
Not suitable for freezing.
*The nutritional information does not include the pasta.