Roasted Beetroot Salad with Feta and Walnuts

1.Preheat the oven to 400°F (200°C).

2.Wash the beetroots, trim off the ends, and peel them. Cut the beetroots into small wedges or cubes.

3.Place the beetroot wedges on a baking tray, drizzle with olive oil, balsamic vinegar, and honey. Toss to coat evenly.

4.Roast the beetroot in the preheated oven for about 35-40 minutes or until tender, stirring halfway through to ensure even cooking.

5.In a serving bowl, layer the mixed salad greens.

6.Once the beetroot is roasted, let it cool slightly before arranging it on top of the salad greens.

7.Sprinkle crumbled feta cheese and chopped walnuts over the beetroot and greens.

8.Drizzle any remaining juices from the baking tray over the salad as a dressing, and serve immediately.