Roasted Beets

• From: foodnetwork.com
• 
  
• 5 large beets, rinsed
• 1 Tbs. olive oil
• 1/4 cup extra virgin olive oil
• 1 Tbs. chopped fresh thyme leaves
• 1 tsp. lemon zest
• juice of 1 lemon
• salt and pepper to taste
• fleur de sel

Directions

1. Cut beets in half, coat with olive oil, and place skin up in roasting pan.
2. Roast at 400 deg F for about 30-45 min (til tender).
3. Allow to cool and remove skin.
4. Combine remaining ingredients and toss with beets. Serve either warm or cold.

Beet and bacon salad

3 beets, peeled and cut into 1/4-inch cubes
6 slices bacon
1 bunch red Swiss chard - leaves chopped and stems discarded
1 cup frozen peas
3/4 cup crumbled feta cheese
Directions

1. Place the beets into a saucepan with enough water to cover by 1 inch; bring to a boil. Reduce heat to medium-low, cover, and simmer until the beets are easily pierced with a fork, about 30 minutes.
2. Meanwhile, cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; transfer the bacon to a paper towel-lined plate to drain, reserving the bacon drippings in the skillet. Roughly chop the bacon and set aside.
3. Add the drained beets and red Swiss chard to the reserved bacon drippings; cover the skillet, place over medium heat, and cook until the chard is tender, 3 to 5 minutes. Stir the chopped bacon and frozen peas into the beet mixture; continue cooking until the peas are cooked through, about 5 minutes. Sprinkle the feta cheese over the mixture; stir. Serve hot.