Roasted Beetroot Salad

Ingredients:
• Beetroots, washed, peeled, and cut into cubes
• Olive oil
• Seasonings (salt, black pepper, honey chili glaze)
• Mixed greens (such as spinach, arugula, or lettuce)
• Crumbled feta cheese
• Pecans
• Pomegranate seeds
• Balsamic vinaigrette dressing (mix balsamic vinegar, olive oil, dijon mustard, honey and salt and lemon pepper)

Instructions:
• Preheat your oven to 410°F.
• In a bowl, toss the cubed beetroots with olive oil, salt, pepper, and honey chili glaze until they are evenly coated.
• Spread the beetroot cubes in a single layer on a baking sheet lined with parchment paper.
• Roast the beetroots in the preheated oven for about 25-30 minutes or until they are tender and slightly caramelized, stirring halfway through.
• While the beetroots are roasting, prepare the rest of the salad ingredients.
• Once the beetroots are done, remove them from the oven and let them cool slightly.
• In a salad bowl or plate, combine the mixed greens, roasted beetroot cubes, crumbled feta cheese, pecans, and pomegranate seeds.
• Drizzle the salad with balsamic vinaigrette dressing according to your taste.
• Toss the salad gently to combine all the ingredients.
• Serve immediately and enjoy!

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