Golden Beet Salad

To roast the beets, cut off the greens, rinse the beets under water to remove the loose dirt, wrap them tightly in aluminum foil and place them on a baking sheet (a good precaution since the package might leak and you don’t want to have to clean beet juice off the oven!) Roast in a 400F degree oven for 1 to 1 1/2 hours until the beets can be pierced easily with a knife. Remove from the oven and allow to cool before peeling.

In a medium sized bowl, whisk together the olive oil, vinegar, mayonnaise and mustard until creamy.

Dice the beets and add them to the dressing along with the onions, feta, chives and walnuts. Toss to combine and season to taste with salt and pepper.