6 medium beets, washed and trimmed
1/3 cup extra-virgin olive oil
1/4 tbsp. balsamic vinegar
1 tbsp. honey
3 tbsp. green onions, thinly sliced
1 tsp. Dijon mustard
6 cups of baby spinach or fresh arugula
3 oz. crumbled Feta cheese
1/2 cup chopped, slightly roasted walnuts
1/3 cup dried cranberries or dried cherries
1/2 avocado peeled, pitted and cubed
Fresh ground pepper to taste
Line a baking sheet pan with aluminum foil and preheat oven to 400 degrees.
Wrap each beet in aluminum foil and roast in the oven until tender; about an hour.
Remove cooked beets from the foil and set aside to cool. Once cool enough to handle, peel the beets with a paper towel and dice.
In a medium bowl, combine the olive oil, vinegar, honey, green onions, mustard and some fresh ground pepper.
Whisk together until blended.
Toss the diced beets in a small bowl with enough vinaigrette to coat.
Bump the oven temperature up to 450 degrees.
Place the beets on the baking sheet and roast until they are slightly caramelized; stirring occasionally for about 12 minutes.
Set the beets aside to cool.