Preheat oven to 425 degrees. Wrap beets in foil and place on a rimmed baking sheet. Roast for 45-60 minutes, or until tender.
Let beets cool briefly. Rub with a paper towel to remove skins. Cut into 3/4 inch wedges.
Mix all other ingredients together in a large bowl.
Add warm beet wedges and toss to coat.
Let stand for at least 15 minutes before serving.
Notes
Nuts: Try adding a little crunch to the salad with walnuts, slivered almonds or even pistachios.
Top: Finish with something fresh such as parsley, cilantro or mint leaves.
Different Cheese: Feel free to add goat cheese or your favorite cheese to the salad.
Variation tip: Serve the Roasted Beetroot Salad with Feta and Balsamic on top of your favorite greens such as spinach, arugula or mixed field greens.
Alternate ingredient: Add a little seedless cucumber or red onion to the roasted beet salad.
Air fry: Place the beets in the air fryer for 30 minutes at 380 degrees. Test periodically for doneness, this will quicken the total time needed to make this salad.
Variety: There are a variety of beets on the market now. Try golden beets. striped beets or orange.