Roasted Beetroot Salad | Hilda's Kitchen Blog

Ingredients

• 4 medium beets ((4 to 6 ounces each))
• 4 cups spring mix
• ¼ cup red onion
• ¼ cup fresh mint leaves
• ⅓ Tbsp extra virgin olive oil
• 1 Tbsp pomegranate molasses
• 1 Tbsp lemon juice
• 1 clove garlic ((crushed))
• ¼ tsp sea salt
• ⅛ freshly ground black pepper
• ¼ cup feta cheese ((or goat cheese))
• ¼ cup candied walnuts ((or plain toasted walnuts))