Roasted Beet Salad with Oranges and Pecans

I was at a potluck and this salad was served.It has become a favorite recipe when I want to make something unique. Everyone always requests the recipe. It is wonderful and perfect for this time of the year when the beets are ready to be harvested.

Ingredients

• 2 lbs red beets, peeled and diced
• olive oil
• salt
• 1/2 small red onion, thinly sliced
• 1 large navel orange, quartered and sliced crosswise
• 1/2 cup flat leaf parsley, coarsely chopped
• 4 ounces feta cheese
• 1/2 cup pecans, toasted
• 4 handfuls salad spinach or other greens

Dressing

• 4 – 5 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1/4 cup pitted Kalamata olives, coarsely chopped
• 1 small clove garlic
• pinch pepper

Instructions

1. Toss beets in olive oil to coat lightly.
2. Spread them over a baking dish, sprinkle with salt and roast @ 375 degrees for 30 to 35 minutes, so they are tender but still firm.
3. Remove from oven and cool.
4. In a large bowl, combine beets, oranges, feta, parsley, onions, and pecans.
5. Mix dressing ingredients and pour over salad and toss.

Serve on a bed or spinach or other greens.