Roasted Beetroot Salad with Feta and Walnuts

1Preheat the oven to 400°F (200°C).

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

3Place the beetroots on a baking sheet, drizzle with olive oil (¼ cup), and season with salt and pepper.

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

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

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

7In a small bowl, whisk together the balsamic vinegar (2 tablespoons), honey (1 teaspoon), and a pinch of salt.

8Arrange the arugula leaves on a serving platter.

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

10Drizzle the balsamic dressing over the beetroot slices.

11Sprinkle the crumbled feta cheese (½ cup) and chopped walnuts (¼ cup) over the salad.

12Finish with a drizzle of olive oil (¼ cup) and a sprinkle of freshly ground black pepper.

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