Roasted Beet and Feta Salad

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
Peel and dice the beets into bite-sized pieces. Place them on the prepared baking sheet.
Drizzle the diced beets with olive oil and season with salt and pepper. Toss to coat evenly.
Roast the beets in the preheated oven for 25-30 minutes, or until tender when pierced with a fork.
While the beets are roasting, prepare the salad greens. Wash and dry them thoroughly, then transfer them to a large mixing bowl.
In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.
Once the beets are roasted, remove them from the oven and let them cool slightly.
Add the roasted beets to the bowl of salad greens, along with the crumbled feta cheese and chopped nuts, if using.
Drizzle the vinaigrette over the salad and toss gently to coat everything evenly.
Garnish the salad with fresh parsley or dill before serving.
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