Roasted Beet and Mizuna Salad

Roasted Beet and Mizuna Salad

10 baby red beets

salt and ground pepper

¼ c. balsamic vinegar

1½ tsp. honey

1½ tsp. Dijon mustard

½ c. vegetable oil

2 tbsp. vegetable oil

12 oz. mizuna

12 basil leaves

zest of 1/2 lemon

6 ounces feta

1.     Preheat oven to 350 degrees F.

2.     Roast beets in a pan until tender, about 1 hour.

3.     When cool, scrape off skins with a paring knife.

4.     Cut each beet into 6 wedges.

5.     In a small bowl, whisk vinegar, honey, and mustard.

6.     Drizzle in oil, whisking. 

7.   In a large bowl, toss beets, mizuna, basil, and lemon zest with vinaigrette; season with salt and pepper.

8.     Sprinkle with feta.