Roasted Beetroot Salad with Feta and Walnuts

Roasting the Beetroot Preheat the oven to 400°F (200°C). Peel and dice the beetroot into cubes. Place the beetroot cubes on a baking tray, drizzle with olive oil, season with salt and pepper, and roast in the oven for 30-40 minutes until tender and slightly caramelized.

Preparing the Vinaigrette In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and extra virgin olive oil until well combined. Set aside.

Assembling the Salad In a large mixing bowl, combine the roasted beetroot cubes, crumbled feta cheese, and walnuts. Drizzle the balsamic vinaigrette over the salad and toss gently to coat evenly.

Serving Serve the roasted beetroot salad on a bed of mixed greens for a colorful and delicious dish. Enjoy the vibrant flavors and textures of this delightful salad.