Roasted Beet Salad
4-6 mediumred beets, trimmed and washed
3 Tbspolive oil
·dash of sea salt
1/2 cfresh mint, chopped
1/2 ccrumbled greek feta cheese,with black pepper corn
2 tsplemon zest, grated
1 Tbspmaple syrup
How to Make Roasted Beet Salad
- Trim tops of beets , leaving 2 to 3 inches of stem on- do not trim off the root string, wash well. Rub the beets with 2 Tablespoons of the olive oil; sprinkle with the salt and wrap separately in foil.
Set oven to 400^ and roast beets for 1 hour. Let cool. Run beets under cold running water and slip off skins. Chop beets into bite size pieces and mix with remaining ingredients. Refrigerate to let flavors combine before serving.