Roasted Beet and Feta Salad

• 6 small beets, scrubbed but unpeeled
• 2 tbsp olive oil
• Salt and freshly ground black pepper
• 1 red onion, thinly sliced
• 4 oz (115g) arugula
• 4 oz (115g) feta cheese, cubed
• 2 tbsp chopped mint
• 1 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 1 tsp honey
• 3 tbsp olive oil

1. Preheat the oven to 400F (200C).
2. Place the beets in a roasting pan.
3. Add 1/2 cup water and drizzle with the oil.
4. Season with salt and pepper.
5. Cover the pan with aluminum foil.
6. Roast about 1 3/4 hrs, or until tender.
7. Uncover the beets and let cool.
8. Peel and dice the beets.
9. Whisk the vinegar, mustard, and honey together in a small bowl, then whisk in the oil.
10. Combine the beets, onions, and dressing in a bowl and toss.
11. Sprinkle the arugula, feta, and mint over the top.
12. Toss gently, and season with salt and pepper.
13. Serve immediately.
14. Variation: Roasted Beet and Goat Cheese Salad
15. Substitute a firm, crumbly goat cheese for the feta.
16. Scatter the salad with 1/4 cup pomegranate seeds or toasted pine nuts.

beets, olive oil, salt, red onion, arugula, feta cheese, mint, balsamic vinegar, mustard, honey, olive oil

Taken from www.cookstr.com/recipes/roasted-beet-and-feta-salad (may not work)