Roasted Beets with Feta Cheese

3 large or 4 medium beets
1 Tablespoon, plus 1 teaspoon extra virgin olive oil, divided
2 teaspoons white wine vinegar or lemon juice
1/4 teaspoon fine sea salt
4 ounces feta cheese, crumbled

Preheat oven to 375°F. Trim and wash the beets. Place the beets on a large piece of aluminum foil, drizzle them with 1 tsp. of the oil, wrap them up, and place the foil packet on a baking sheet. Bake until the beets are tender when pierced with a fork, 30 to 45 minutes (note that older and/or larger beets can take significantly longer to cook). Let the beets sit until they're cool enough to handle, about 20 minutes.
Peel the beets (their skins should slip off easily) and cut them into 1/2-inch slices or cubes. In a medium bowl, whisk the remaining 1 tablespoons oil, vinegar, and salt. Toss the beets in dressing.
Arrange the dressed beets on a platter or 4 serving plates. Top them with crumbled feta. Consider topping with nuts and/or serving over salad greens.