Beet Salad With Feta, Mint And Hazelnuts - cooking recipe

Ingredients

4 None medium-large beets, with 2-inch stems attached
1 None red onion, halved, thinly sliced
1 handful mint leaves
1 handful flat-leaf parsley leaves
1/3 cup extra virgin olive oil
2 tbsp red wine vinegar
3 1/2 oz (about 5 cups) baby arugula
1 1/4 cups crumbled feta
1/2 cup chopped hazelnuts, lightly toasted

Preparation

Preheat oven to 350\u00b0F. Wash beets, trim stems. Place beets in a baking dish; add water. Cover dish tightly with foil and roast for about 1 hour or until tender.
Rub skins off beets. Using gloves, cut each into bite-sized pieces and place in a bowl with onion, mint, and parsley. Combine oil and vinegar and drizzle over salad. Toss well.
Place arugula on a platter, add beet mixture and toss gently. Scatter with feta and hazelnuts.