1-Preheat your oven: Start by preheating your oven to 400°F, which is the sweet spot for roasting those beets to perfection.

2-Prepare the beets: Once the oven is hot, take your 4 medium-large or 8 small beets, peel and trim them, then cut into 1/2-inch cubes for even cooking.

3-Toss the cubed beets: Toss the cubed beets with 1 tablespoon extra virgin olive oil, 1 tablespoon balsamic vinegar, and a pinch each of fine sea salt, freshly ground black pepper, and garlic powder.

4-Roast the beets: Spread them out on a baking sheet and roast for 30-40 minutes until they’re tender and full of that sweet, earthy flavor.

5-Make the balsamic vinaigrette: While the beets are roasting, you can whip up the balsamic vinaigrette by shaking together 3 tablespoons extra virgin olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon freshly squeezed lemon juice, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, 1/4 teaspoon fine sea salt, freshly ground black pepper to taste, and 1 minced garlic clove in a jar.

6-Assembling the Salad: In a large bowl, combine 8 cups of mixed greens (or spinach or chopped kale) with the roasted beets once they’re cool. Add 1/4 cup dried cranberries or raisins, 1/2 cup crumbled feta cheese, and 1/2 cup toasted pecan halves for a mix of textures. If using kale, massage the leaves with a little vinaigrette first to soften them up. Toss the greens with the toppings, but add the dressing to individual portions to keep everything from getting soggy. Serve right away for the best taste; this whole process takes about 15 minutes of prep and 40 minutes of roasting, making 4 servings perfect for your group.