Basque Roasted Beet Grain Bowl

Method

1. Gather and prep everything first: mixed greens, olive oil, lemon and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the celery in a little butter until translucent.
3. Turn the heat up, add the roasted beet, and cook until deeply browned and aromatic.
4. Stir in the feta along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Taste and adjust, then finish with a squeeze of lemon right before serving.
6. Serve warm, ideally with something to soak up the sauce.