Roasted Beet and Feta Salad
First, roast your beets!
Cut off greens and tail and wash thoroughly.
Coat lightly with olive oil then sprinkle with coarse Sea Salt.
Place in baking dish in 350 degree oven for about 30 minutes, or until a fork easily punctures.
Once cooled, peel the skin off the beet. (This will turn your hands and cutting board magenta. Use a paper towel if you feel so inclined)
For the salad-
Diced Red Onion
Salad Mix or Spinach or Your Favorite Lettuce
A Simple Balsamic Vinaigrette