For the beets:
- Preheat electric oven to 425°F.
- Wipe or scrub beets clean then trim stems down to one-inch.
- Place beets in a bowl and drizzle with macadamia nut oil, then wrap them in foil to form a neat packet.
- Roast directly on a baking sheet in the middle rack of oven until tender, about 1 hour.
- Test for doneness by piercing the largest beet with a knife.
- If it enters easily, it's done.
- Unwrap beets and let sit until cool enough to handle.
- 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).
- Set aside.
For the vinaigrette:
- In a small bowl, whisk together the honey, orange juice, lemon juice, onion and salt.
- Whisking constantly, slowly add the oil in a steady stream.
- (Alternatively, add all your ingredients to a jar, cover with lid, and shake vigorously to blend.)
- Taste and adjust seasoning if necessary.
For the salad:
- Place the greens in a large bowl, drizzle with the vinaigrette and toss to combine.
- Divide greens onto 4 plates, then sprinkle with beets, macadamia nuts and feta cheese.
- (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.)
- 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
