Roasted Beets Recipe

Roast the Beets

Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes, or until tender. Let cool, then peel and slice.

Prepare the Vinaigrette

In a bowl, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper until emulsified.

Toast the Pine Nuts

In a dry skillet over medium heat, toast the pine nuts until golden brown, stirring frequently. This should take about 5 minutes.

Combine Ingredients

In a large salad bowl, combine the roasted beets, arugula, and feta cheese. Drizzle with the vinaigrette and toss gently to combine.

Garnish

Sprinkle the toasted pine nuts on top of the salad before serving.