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
• 4oz (115g) arugula
• 4oz (115g) feta cheese, cubed
• 2 tbsp chopped mint

For the dressing:

• 1 tbsp balsamic vinegar
  
  

  Prepare ahead: The roasted beets and the dressing can be refrigerated separately for up to 1 day before combining.

  1. Preheat the oven to 400°F (200°C). 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.

  Variation:

  Roasted Beet and Goat Cheese Salad: Substitute a firm, crumbly goat cheese for the feta. Scatter the salad with ¼ cup pomegranate seeds or toasted pine nuts.