Roasted Beet Salad

Roasted Beet Salad:
4 roasted beets, diced up
mixed salad greens
feta cheese
sliced onion
boiled eggs
leftover roasted chicken, chopped up
chopped nuts-any kind, I used pecans
and any other toppings you would like in your salad

Homemade Vinaigrette:
1/2 cup red wine vinegar or any kind of vinegar
1/2 cup extra-virgin olive oil or avocado oil
2 tablespoons whole grain mustard
2 to 3 tablespoons of honey or any other sweetener you like
salt and black pepper to taste
Pour all ingredients into a pint size mason jar.
Put lid on jar tightly and shake, shake until well combined.
Taste and adjust if needs more seasoning or honey or mustard or extra-virgin olive oil or red wine vinegar.

ROASTING THE WHOLE BEETS:
4 medium beets
olive oil
salt & black pepper
Preheat the oven to 400F. Create tin-foil squares large enough to encase each beet.
Rinse the beets with water, removing any sand and debris. Pat them dry with a clean kitchen towel, and use a large knife to remove the green stems. If the beets are extra large, cut them in half but keep the skin on.
Place each beet in a tin foil square, drizzle with olive oil, and season with salt and black pepper. Wrap the foil tightly around the beet and place them onto a large baking sheet.
Roast the beets for 45 minutes to an hour until they’re fork tender.
Allow the beets to cool for 10 minutes before unwrapping.
Use a paper towel to grab one beet, then use your free hand to remove the skins; they should easily come off.
Slice or dice the beets and serve with your choice of entree or dish.