Roasted Beet Salad with Grapes and Feta


2 bunches small to medium beets with greens
2 cloves garlic
1 cup organic grapes, washed and cut in half
2 tbsp olive oil
2 tbsp balsamic vinegar
4 green onions, washed and sliced
¼ cup feta cheese, crumbled
Salt and Pepper


Cut greens off of roots and set aside.

Simmer beets in a large pot of water for 10 minutes, or until outsides are tender but inside is still crisp. Rub off skins and trim stems. Cut beets into cubes and place on a large baking sheet. Preheat oven to 425 degrees F.

Add halved grapes to beets and toss with oil. Bake beets and grapes until they begin to brown, about 15 minutes. Meanwhile sauté sliced greens with a splash of water and chopped garlic until tender and place in a large serving bowl.

Remove beets from oven and sprinkle with balsamic vinegar while scraping up brown bits to deglaze the baking sheet.

Toss beet mixture with greens and season with salt and pepper. Top salad with feta cheese and sliced scallions.