Roasted Beet & Leek Salad

Another one of my favorites this season has been beets and leeks.  Beets contain magnesium, calcium, iron, fiber, potassium, vitamins A and C, niacin and folic acid.  They are quite sweet so it's nice to balance them with some acidity.


Serves 2

2 medium sized red beets, roasted (roast in oven at 425 degrees in baking dish, wash beets, pierce with fork and cover with foil.  Cook in oven for 1 hour  or until tender)
1 leek, thinly sliced
olive oil
salt
1/4 cup feta cheese, crumbled
handful of chopped walnuts, toasted

1.  Preheat oven to 425 degrees.
2. Wash the beets well and pierce with fork.  Spray a small baking dish with cooking spray and place beets in dish, cover with foil and cook for 1 hour or until tender.
3. Cool beets, then peel them and chopped into small pieces.
4. Add sliced leeks to a baking sheet, drizzle with olive oil and salt. Roast in oven for 15 minutes, stir half way through.
5. Assemble beets, leeks, feta cheese, walnuts in bowl.
6. Drizzle with dressing and top with salt, if needed.

Dressing: 
2 Tablespoons Sherry vinegar
1 Teaspoon Dijon mustard
2 Tablespoons Grapeseed oil
salt
pepper

1. Mix all ingredients in a glass jar and shake until well combined.