Golden Beet Salad

We love beets but, although I make a few different variations of beet salad, they are not always the dominant ingredient in the dish. In this version, though, it's all about the beets. And while I don't usually object to getting a little help from cans and frozen packages, in this case I must insist on starting from scratch. No prepared beets I've tasted quite match the home roasted version, not to mention that it's very easy to do. The delicate flavors of this salad make it a great start to either summer or winter meals. Enjoy!

Ingredients
3 Large golden beets
1/4 Small red onion, sliced very thin
1/4 Cup low-fat Feta cheese, crumbled
1/4 Cup walnuts, chopped
Handful of fresh chives, chopped
1 Tablespoon olive oil
1 Tablespoon sherry vinegar
1 Tablespoon low-fat mayonnaise
1 Teaspoon mustard
Salt and pepper to taste

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 350 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 bowl, whisk together the olive oil, vinegar, mayonnaise and mustard until creamy. Dice the beets and add to the dressing along with the onions, Feta, chives and walnuts. Toss to combine and season to taste. Makes approximately 4 servings.