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

In a saucepan, combine 1 cup of rice with 2 cups of water. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes until water is absorbed.

Finely chop fresh herbs of choice—either parsley or mint.

In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Adjust seasoning if needed.

Once the beets have cooled, dice them into bite-sized pieces. In a large bowl, mix together the roasted beets, cooked rice, chopped herbs, and feta cheese. Drizzle the dressing over and gently toss to combine.

Transfer the salad to a serving platter. Garnish with additional herbs or feta as desired.