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1
Preheat your oven to 180 Celsius. Combine the lemon juice, 2 tbsp of the olive oil, sugar, dried oregano, and salt, whisking until amalgamated, and set aside.
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2
Remove the leaves from the thyme sprigs by running your fingers down the stem. Wash and trim the beets, prick them with a fork, and toss them with half of the olive oil, the garlic cloves, thyme leaves, chilli flakes (if using) and some salt and pepper, ensuring everything is coated in oil.
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3
Place the beets in a baking dish and roast 20-30 minutes (shaking the dish to turn the beets occasionally) or until the beets are tender (test with a knife; this may take more or less time, depending on the size of your beets and heat of your oven). Alternatively, skip the first steps, and simply simmer the beets with the garlic and thyme sprigs, covered, for 15-20 minutes until you can pierce centres with a knife. (Be aware though, that your beets won't be as richly sweet as roasted ones.)
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4
Peel the beets by rubbing off the loosened skins (wearing gloves to avoid pink hands). Slice the cooked, peeled beetroot into approximately 1cm-thick rounds, and arrange on a plate. Scatter over the feta, onion, and cucumber or prosciutto if using, and tear the mint over. Drizzle the dressing over the salad and serve.
