Roasted beet salad

Scrub beets, and preheat oven to 400 degrees
Line baking sheet with foil, add beets to sheet and sprinkle with olive oil and salt. Cover beets with another sheet of foil.
Bake beets for about and hour and a half, keep checking
Spray oil in a pan. Add cashews or pecans and about 2 tablespoons of sugar. Cook on low until candied.
Wash lettuces and remove onion skin. Chop endive. Pull apart Boston leaves and tear. Chop onion in rings.
After beets are roasted, let them cool for about a half hour and peel off skin
Chop beets
Add Boston lettuce to plates, add chopped endive, onion, beets, cashews and feta
Add dressing

Dressing:

1/8 cup olive oil

1/8 cup honey

a little bit less than 1/8 cup lemon juice

pepper

Whisk ingredients together