Roasted Chioggia Beets With Feta

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1/2 cup raspberry vinegar

3 tablespoons honey

1 medium shallot, minced

Kosher salt

Coarsely cracked black pepper

1/4 cup grapeseed oil

8 small beets (about 2 1/2 pounds), washed and trimmed

1 tablespoon unsalted butter, cut into small bits

4 ounces feta cheese, thinly sliced (see Note)

Handful of spicy baby greens, such as mizuna, for garnish

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