Roasted Beet and Walnut Salad

Serves 4

3/4 Beets
4 TBSP Extra Virgin Olive Oil
1/4 C Walnuts, Pieces
1 TBSP Sugar
1/2 TSP Cinnamon
1/8 TSP Nutmeg
1/4 C Feta Cheese, Crumbled
1 TBSP Balsamic Vinegar
1 TBSP Honey
1 Bunch of Italian Parsley, Chopped

1. Preheat oven 350 degrees fahrenheit.

2. Cut stems and leaves off of all the beets and wash off all the dirt. Make foil squares, spray about two tablespoon of the oil in each of the squares, and cover the beets all around. Then bake for an hour.

3. Mix walnuts with sugar, cinnamon, and nutmeg, and bake in oven for 10 minutes while the beets roast.

5. Let beets cool off for about 30 minutes, next peel the skin, and then cut in cubes.

6. In a medium bowl, mix together the balsamic vinegar, two tablespoons of olive oil, and honey. Then mix in the beets, feta, and parsley.Top with the candied walnuts.

7.  Finally serve right away and enjoy!