8 roasted beets, sliced or cubed
1 chopped green onion or chives
4 oz mesclun greens, washed and dried
1/3 cup toasted walnuts, pecans or almonds
4 oz feta cheese in small chunks
To roast beets, wash medium sized beets and toss with oil. Either wrap in foil or place on a small baking pan. Roast at medium heat until tender. Remove skins and cool.
Lay the greens on a plate and top with beets. Sprinkle green onions, nuts and feta on top. Drizzle with some of the following dressing just before serving.
½ cup balsamic vinegar
½ cup good quality olive oil
2 t Dijon mustard
salt and pepper
Whisk all ingredients together or shake together in a bottle.