Roasted Beet Salad



  • 4 beets, leaf and root ends removed
  • 1/3 cup chopped walnuts
  • 1 T balsamic vinegar
  • Freshly ground black pepper
  • 1 T olive oil
  • 2 ounces feta, goat or other soft cheese

Instructions: Heat oven to 400°F. Wash beets and remove root end and leaves. Keep leaves! You can stem them and eat them later! Wrap each beet in foil as you would baking potatoes. Roast until soft, about 1 hour. Cool slightly; remove foil. Rub off skins with fingers. Cut beets into wedges. Put beets and nuts in mixing bowl. Season with salt and pepper. Add oil and vinegar; toss. Divide among plates; crumble cheese on top.