Makes 8

Note: Make a vinegar reduction by simmering the moscatel vinegar until reduced by half.

8 baby or small beets, 1 to 1 ½-inches in diameter

Kosher salt, freshly ground pepper

8 squares feta cheese, cut 3/4-inch square and ½-inch thick

8 pitted Kalamata olives

8 squares peeled English cucumber, cut ¾-inch square and 1/2-inch thick

Extra-virgin olive oil and moscatel vinegar reduction, for drizzling

Preheat the oven to 400 degrees. Trim the stems of the unpeeled beets, leaving ½ inch intact. Sprinkle them with salt and pepper. Place them in a baking pan with ¼ cup water. Roast them for 30 minutes, or until just tender when pierced with a knife.

Transfer the beets to a bowl of cold water. When they are cool enough to handle, top and tail them and slip off the skins.

Thread each of 8 skewers with a beet, a feta square, an olive and a cucumber square. Arrange the pintxos on a small platter. Drizzle them with the olive oil and vinegar reduction. Sprinkle with salt and pepper.