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 tender when pierced with a fork.

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

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

7.In a small bowl, whisk together the balsamic vinegar and honey to make the dressing.

8.In a large mixing bowl, combine the roasted beetroot slices, mixed salad greens, crumbled feta cheese, and chopped walnuts.

9.Drizzle the balsamic dressing over the salad and toss gently to combine all the ingredients.

10.Transfer the salad to a serving platter or individual plates.

11.Sprinkle the salad with extra crumbled feta cheese and chopped walnuts for garnish.

12.Drizzle balsamic glaze over the salad before serving for an extra burst of flavor.

13.Serve the roasted beetroot salad with feta and walnuts as a delicious and nutritious side dish or light meal.