Beet and Aquavit Bloody Mary

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Prepare 1 pound of beets, 1 tablespoon of olive oil, 1 teaspoon of salt, 2 cups of water, 1/4 cup of sugar, 3 tablespoons of lemon juice, 2 tablespoons of apple cider vinegar, 1 tablespoon of Dijon mustard, 3/4 teaspoon of salt, 6 pieces of roasted beets, to taste, 24 ounces of Greek yogurt, and 6 ounces of feta cheese.

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Preheat the oven to 400°F. In a baking dish, combine the beets, olive oil, salt, and water. Cover with foil and roast for 45-60 minutes until beets are tender. Remove from the oven, let them cool, and peel off the skin. Cut the beets into chunks and set aside.

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In a bowl, whisk together sugar, lemon juice, vinegar, mustard, salt, and Greek yogurt. Adjust seasoning to taste. Refrigerate until ready to serve.

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In a serving bowl, combine roasted beets, feta cheese, and dressing. Toss gently to coat the ingredients evenly. Chill in the refrigerator for at least 30 minutes before serving.

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Plate the salad and garnish with additional feta cheese. Serve as a refreshing side dish or a light main course. Enjoy the flavors and textures of this colorful and nutritious salad.

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• Each step should be numbered in sequential order.
• Use proper capitalization and punctuation.
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  Example of a valid PHP serialized array:

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  i:1;s:26:"Gather the ingredients.";<br />
  i:2;s:33:"Preheat the oven to 350°F.";<br />
  i:3;s:42:"Mix the dry ingredients in a bowl.";<br />
  i:4;s:41:"Add the wet ingredients and stir well.";<br />
  i:5;s:38:"Pour the batter into a greased pan.";<br />
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