"Roast Beet Salad with Feta, Orange and Mint"

Preheat oven to 400 degrees F. Serves 6.

This salad we have put on our lunch buffet and it is delicious. You can substitute the feta with a hearty blue cheese like Maytag or Gorgonzola. However, the addition of mint really compliments the feta cheese. Also, a more sour orange such as a blood orange really adds some zip to the salad.

• 3 Large Red Beets, Washed
• 3 Tablespoons Olive Oil
• Kosher Salt, Cracked Black Pepper
• Freshly Squeezed juice from 1 large orange
• 1/3 cup chiffonade mint leaves (bunch mint together and finely slice so it is in ribbons)
• 1 tablespoon balsamic vinegar
• 1/4 cup extra virgin olive oil
• 2 bulbs minced shallots
• 4 oranges, peeled and segmented
• 5 ounces Feta cheese, crumbled (1 cup)

Toss beets with olive oil, salt and pepper. Put in roasting pan, 3 tablespoons of water and cover with foil. Roast until tender, about 1 1/2 hours. Beets are done with a knife can easily cut in the center. Remove from pan and set aside to cool.

In small bowl, whisk orange juice, balsamic vinegar and oil. Season with salt and pepper.

When beets are cool, peel and dice into 1/2 inch pieces. Put into bowl with orange segments, mint and shallots. Add vinaigrette and toss gentle. Place in serving bowl and top with cheese. If doing individual plates, put 1/3 cup on small plate, top with cheese and garnish with sprig of mache or other small lettuce.