Roasted Beet & Feta Salad

Step 1: Beets ... Trim the stems, and place the beets on a large sheet of foil. Drizzle with olive oil, salt, and pepper. Fold up the pouch (I like to wrap it like a Hershey's Kiss); then, place the pouch on a cookie sheet. Bake in a 375-400 degree oven, middle shelf, for 45-55 minutes until tender. The cooking time will vary depending on the size of the beets. When, you can easily insert a sharp knife into the beet - it is done.

Step 2: Remove the beets from the oven, open up the foil pouch; and, let them completely cool. These are great to make ahead of time. Once the beets are cool - you need to peel them. Note: if you don't want your fingers to get pink ... just wear gloves; or, you can just use a little lemon juice when you wash your hands. I don't mind.

Step 3: To peel the beets, I use the back of a spoon or knife to scrape the peel/skin off - it will come right off. Then, slice or dice - I prefer them diced. Again, this can easily be done ahead of time.

Step 4: Dressing ... As I said, you can make your own; or, you can even use your favorite store bought dressing as well. I like 1 tablespoon oil, 2 teaspoons vinegar; and, a pinch of salt and pepper, whisk and done; or, use your favorite mix. Also, I like to dress my salad very lightly, so I probably would not use all of this dressing (just me); but, this amount seems to work best for most people. It is a personal preference.

Step 5: Salad ... Add most of the dressing (you can always add more), cooled or cold beets, scallions, a pinch of salt (but, since Feta is salty I go easy), and I like a bit more pepper, to the bowl; and, lightly toss to coat. Add 1/2 of the Feta (optional arugula, spinach, mint, and basil), toss; and, transfer to a serving bowl, or plate.

Step 6: Finish, Plate, Serve, and ENJOY! ... Top with the remaining Feta (and pistachios if you want). Serve immediately.