Red beets go from earthy to elegant with a honey balsamic finish. This one takes the longest, about an hour with roasting, so start it early or roast the beets the day before.

Ingredients (serves 4)

• 4 red beets, trimmed
• 2 tbsp olive oil, divided
• 1/2 tsp salt
• 1/3 cup feta, crumbled
• 1/4 cup walnuts, toasted and roughly chopped
• 1 tbsp balsamic vinegar
• 1 tsp honey

Method

1. Preheat the oven to 400°F. Rub the beets with 1 tbsp of the olive oil and the salt, wrap in foil, and roast until fork-tender (about 50 minutes).
2. Let the beets cool slightly, then peel and cut into wedges.
3. Whisk the remaining olive oil with the balsamic vinegar and honey for the dressing.
4. Toss the beets with the dressing, then top with feta and walnuts.

Tip: Short on oven time? Cube the beets raw, toss with oil, and air fry at 380 to 400°F for 18 to 22 minutes, shaking the basket halfway through. Or roast whole beets in foil in the air fryer at 375 to 400°F for 35 to 40 minutes.