Preheat your oven to 400°F (200°C). Wrap each beet in foil and place them on a baking sheet. Roast for 45-60 minutes until tender. Allow them to cool before peeling off the skin.

In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of long-grain rice, then reduce the heat to low. Cover and let it simmer for 15-20 minutes until water is absorbed. Fluff with a fork and set aside to cool.

While the beets are roasting and rice is cooking, finely chop your fresh parsley or mint.

In a small bowl, whisk together 3 tablespoons of olive oil, the juice of 1 lemon, and salt and pepper to taste.

Once the beets are cool, dice them into bite-sized pieces. In a large bowl, mix the cooled rice, diced beets, chopped herbs, and crumbled feta cheese. Drizzle the dressing over and gently toss to combine.

Transfer the salad to a serving dish and serve either chilled or at room temperature.