Roasted Beet Salad with Feta cheese, Macadamia Nuts and Ka'u Orange Vinaigrette

For the Beets:
1 bunch medium red beets (about 3)
1 tablespoon macadamia nut oil

For the Salad:
10-ounces mixed greens, washed and dried
3-ounces Naked Cow Dairy feta cheese
1/2 cup salted macadamia nuts, coarsely chopped

For the Vinaigrette:
2 tablespoons Royal Hawaiian honey
1 1/2 tablespoons fresh Ka'u orange juice
3 tablespoons fresh lemon juice
1 1/2 tablespoons minced Maui onion (optional)
Dash Hawaiian salt
6 tablespoons macadamia nut oil

For the beets:

1. Preheat electric oven to 425°F.
2. Wipe or scrub beets clean then trim stems down to one-inch.
3. Place beets in a bowl and drizzle with macadamia nut oil, then wrap them in foil to form a neat packet.
4. Roast directly on a baking sheet in the middle rack of oven until tender, about 1 hour.
5. Test for doneness by piercing the largest beet with a knife.
6. If it enters easily, it's done.
7. Unwrap beets and let sit until cool enough to handle.
8. Use your hands or a paring knife to peel skin, then cut into ½-inch dice (you can do this right on the aluminum foil but you can also use a stain-proof cutting board or plate).
9. Set aside.

For the vinaigrette:

1. In a small bowl, whisk together the honey, orange juice, lemon juice, onion and salt.
2. Whisking constantly, slowly add the oil in a steady stream.
3. (Alternatively, add all your ingredients to a jar, cover with lid, and shake vigorously to blend.)
4. Taste and adjust seasoning if necessary.

For the salad:

1. Place the greens in a large bowl, drizzle with the vinaigrette and toss to combine.
2. Divide greens onto 4 plates, then sprinkle with beets, macadamia nuts and feta cheese.
3. (The reason you don't just mix it all together in a salad bowl is that the beets would cause the whole salad to turn pink.)
4. Serve immediately.

Makes 4 servings.

Approximate Nutrient Analysis per serving (not including dash of salt):
450 calories, 39 g fat, 8 g saturated fat, 20 mg cholesterol, 350 mg sodium, 22 g carbohydrate, 5 g fiber, 16 g sugar, 7 g protein