Roasted Beetroot Salad with Feta and Walnuts

1.Preheat the oven to 400°F (200°C).

2.Wash the beetroots thoroughly and trim off the tops and roots.

3.Place the beetroots on a baking sheet, drizzle with olive oil, and season with salt and pepper.

4.Roast the beetroots in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork.

5.Remove the beetroots from the oven and let them cool.

6.Once cooled, peel the skin off the beetroots and cut them into wedges or slices.

7.In a small bowl, whisk together the balsamic vinegar, honey, and a pinch of salt.

8.Arrange the arugula leaves on a serving platter.

9.Place the roasted beetroot slices on top of the arugula.

10.Drizzle the balsamic dressing over the beetroot slices.

11.Sprinkle the crumbled feta cheese and chopped walnuts over the salad.

12.Finish with a drizzle of olive oil and a sprinkle of freshly ground black pepper.

13.Serve the roasted beetroot salad with feta and walnuts immediately and enjoy!