Roasted Beet and Orange Salad

Ingredients:

3 medium fresh beets (about 1 pound)

4 medium navel oranges, peeled and sectioned

4 ounces crumbled feta cheese

1/2 cup chopped walnuts (optional)

1/4 cup minced fresh mint

Orange Vinaigrette:

2 tablespoons olive oil

1 teaspoon grated orange Zest

2 tablespoons orange juice

1/2 tablespoon apple cider vinegar

1 teaspoon honey

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon pepper

Yield:

4 servings. Serving size: 1/4 of recipe.

Directions:

Preheat oven to 425 degrees F. Wash hands with warm soap and water, scrubbing for at least 20 seconds. Scrub beets and trim tops to 1 inch. Wrap in foil; place on a baking sheet. Bake 50 to 60 minutes or until tender. Remove foil; cool completely. Peel beets and chop into bite-sized pieces. In a small bowl, whisk oil, orange zest, orange juice, vinegar, honey, mustard, salt, and pepper until blended. In a large bowl, combine cooked beets and orange sections. Add the vinaigrette and toss gently to coat. Spoon mixture on serving plate and top with feta cheese, walnuts, and fresh mint.