Salad Ingredients:

• 2 large beets
• 1 orange, cut into segments
• 1 shallot, thinly sliced
• 1 tablespoon Italian parsley, rough chopped
• 1 tablespoon chives, rough chopped
• 1 tablespoon mint, rough chopped
• 1 tablespoon champagne vinegar (substitute with white wine or red wine vinegar)
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste
• 4 ounces feta cheese in brine, crumbled into large chunks (We love Valbreso feta.)

Roasting Beets Instructions:

• Heat oven to 350.
• Cut beets in half and place in a small baking dish.
• Make sure they are in one layer so they cook evenly.
• Add a couple of ounces of water and cover tightly with foil.
• Roast beets until a knife easily slides in and back out (about 45 minutes) depending on the size of the beets.
• Let cool enough so that you can handle them (about 15 minutes)
• Peel using your hands
• The skins should easily slide away from beet with some light pressure.
• Cut peeled beets into ½ inch cubes

Salad Assembly:

• Combine all ingredients, except feta, in a bowl
• Stir to combine
• Top with feta