2 pounds trimmed red beets (about 12 medium beets), scrubbed
1/2 cup water
1/4 cup plus
2 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons fine sea salt, divided
1 tablespoon honey
1 tablespoon apple cider vinegar
1 teaspoon orange zest plus 2 tablespoons fresh orange juice
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh flat-leaf parsley
3 ounces goat feta cheese, feta cheese, or goat cheese, crumbled (about 3/4 cup)

Preheat oven to 375°F. Arrange beets, stem ends up, in a medium Dutch oven. Add 1/2 cup water. Drizzle beets evenly with 2 tablespoons oil; sprinkle with 1/2 teaspoon salt. Cover and transfer to preheated oven; bake until beets are tender when pierced with a knife, about 1 hour. Uncover; let beets cool at room temperature at least 30 minutes or up to 2 hours. Peel beets; discard skins. Cut beets into 1-inch wedges.

Whisk together honey, vinegar, orange zest and juice, remaining 1/4 cup oil, and remaining 1 teaspoon salt in a large bowl. Add beet wedges; toss to coat. Transfer mixture to a serving bowl; sprinkle with mint and parsley. Top with cheese.