Roasted beet and butter bean salad with feta and lemon-oregano dressing

Rinse and dry the beets, cut off the stems, and wrap them unpeeled in foil, with parchment between if preferred.

Roast at 400F for 55 to 60 minutes until fork tender.

Let cool, then peel with a knife or rub the skin off with a paper towel; if it does not peel easily they are not cooked. Chop into bite-sized pieces.

Rinse and strain the canned butter beans.

Chop the cucumbers into bite-sized pieces, slice the red peppers into rounds, and thinly slice the scallions down to the white parts; combine in a big bowl.

Add pitted olives (chopped if large), sliced pepperoncini and crumbled feta.

Whisk the olive oil, grated garlic, lemon juice, dried oregano and salt for the dressing.

Pour the dressing over the salad, toss, add a little more oregano, taste for seasoning and transfer to a serving bowl.

It keeps and improves in the refrigerator, so it can be made a day ahead.