Roasted Beet and Feta Cheese Salad with Salami


1 lb beets
2 tbsp olive oil
1 tbsp chopped fresh thyme
1 tsp chopped fresh rosemary
1/2 tsp salt
1 pkg (4 oz) Fiorucci 100% Natural Uncured Genoa Salami, sliced
1/2 cup crumbled feta cheese, crumbled
1/3 cup chopped toasted walnuts
3 tbsp chopped fresh chives
2 tbsp chopped fresh basil

Balsamic Vinaigrette:
1/4 cup olive oil
5 tsp balsamic vinegar
1 tbsp lemon juice
1 tsp honey
1/2 tsp Dijon mustard
Pinch of salt
Pinch of pepper


1. Preheat oven to 400°F. Place beets in large saucepan; pour in enough water to cover. Bring to boil; cook for 45 to 50 minutes or until almost tender. Remove from water; let stand until cool enough to handle. Using paper towel, rub beets to remove skin.

2. Cut beets into wedges; toss with olive oil, thyme, rosemary and salt. Arrange on baking sheet; bake for 25 to 30 minutes or until tender. Let cool completely.

3. Balsamic Vinaigrette: Meanwhile, whisk together olive oil, balsamic vinegar, lemon juice, honey, Dijon mustard, salt and pepper.

4. Toss together beets, vinaigrette, salami, feta cheese, walnuts, chives and basil.

Tip: Beets can be tossed with vinaigrette up to 3 days in advance. Refrigerate until needed and toss with salami, cheese, walnuts, chives and basil before serving.