Beet Salad With Feta, Mint And Hazelnuts

• 4 None medium-large beets, with 2-inch stems attached
• 1 None red onion, halved, thinly sliced
• 1 handful mint leaves
• 1 handful flat-leaf parsley leaves
• 1/3 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 3 1/2 oz (about 5 cups) baby arugula
• 1 1/4 cups crumbled feta
• 1/2 cup chopped hazelnuts, lightly toasted

1. Preheat oven to 350u0b0F. Wash beets, trim stems. Place beets in a baking dish; add water. Cover dish tightly with foil and roast for about 1 hour or until tender.
2. Rub skins off beets. Using gloves, cut each into bite-sized pieces and place in a bowl with onion, mint, and parsley. Combine oil and vinegar and drizzle over salad. Toss well.
3. Place arugula on a platter, add beet mixture and toss gently. Scatter with feta and hazelnuts.

beets, red onion, handful mint, handful, extra virgin olive oil, red wine vinegar, baby arugula, feta, hazelnuts

Taken from recipes-plus.com/api/v2.0/recipes/29718 (may not work)