Roasted Beet and Feta Salad

"Have you ever tried roasted beets?"  This was a question my good friend, Michelle, inquired during one of our "foodie conversations". I thought I had roasted every root vegetable possible but realized I had never tried beets.  I found this simple salad that highlights the earthy rustic flavor of beets.  Benefit of beets - click here! I think any leftovers I will toss into my smoothies!

Ingredients

• 6 small beets, scrubbed but unpeeled
• 2 tbsp olive oil
• Salt and freshly ground black pepper
• 1 red onion, thinly sliced
• 4 oz arugula
• 4 oz feta cheese, cubed
• 2 tbsp chopped mint

For the dressing:

• 1 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 1 tsp honey
• 3 tbsp olive oil

Preparation

1. Preheat the oven to 400°F. Place the beets in a roasting pan. Add ½ cup water and drizzle with the oil. Season with salt and pepper. Cover the pan with aluminum foil. Roast about 1¾ hrs, or until tender.
2. Uncover the beets and let cool. Peel and dice the beets.
3. Whisk the vinegar, mustard, and honey together in a small bowl, then whisk in the oil. Combine the beets, onions, and dressing in a bowl and toss. Sprinkle the arugula, feta, and mint over the top. Toss gently, and season with salt and pepper. Serve immediately.