This recipe from my Moroccan friend is a real gem!

Servings: 4

4 medium beets, washed and trimmed
2 tablespoons olive oil
Salt and pepper to taste
1/2 cup walnuts, toasted
2 tablespoons balsamic vinegar
1 tablespoon honey
1/4 cup crumbled feta cheese
Fresh mint leaves for garnish

Preheat your oven to 400°F (200°C).

Wrap each beet in aluminum foil and place them on a baking sheet.

Roast the beets in the oven for about 45-60 minutes, or until they are tender when pierced with a fork.

While the beets are roasting, toast the walnuts in a dry skillet over medium heat for about 5 minutes, stirring frequently until they are golden brown and fragrant.

Once the beets are roasted, allow them to cool slightly, then peel and cut them into bite-sized pieces.

In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to create the dressing.

In a large salad bowl, combine the roasted beets, toasted walnuts, and crumbled feta cheese.

Drizzle the dressing over the salad and toss gently to combine.