I'm a sucker for golden beets. Perhaps it's because of their unusual color. Or maybe its their disposition. They taste a little different from red beets: more mellow, more laid back. Beets are easy going, all right. You pre-heat the oven to 375, wash them, wrap them in foil, and then bake them for about 30 minutes. When they are done, toss them in the fridge, store them, and eat when ready (should be within two days). Or you can peel the skin off, cut them, and serve them right away, like I did for this salad. I added feta for creaminess, cucumbers for crunch, and basil for some bite, and then topped it off with a balsamic vinaigrette.