Creating Roasted Beet Salad is simple. Follow these steps to achieve a delicious and beautiful dish:

1. Preheat the Oven: Set your oven to 400°F (200°C) for roasting the beets.
2. Prepare the Beets: Trim the tops and roots of the beets. Wrap each beet individually in aluminum foil, ensuring they are well sealed.
3. Roast the Beets: Place the wrapped beets on a baking sheet and roast for about 30-40 minutes. They are done when easily pierced with a fork.
4. Cool and Peel: Once roasted, remove the beets from the oven and let them cool for about 15 minutes. Once cool enough to handle, unwrap and peel the skin off. Slice the beets into wedges or rounds.
5. Prepare the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, honey (or maple syrup), salt, and pepper until emulsified.
6. Assemble the Salad: In a large serving bowl, arrange the mixed greens, then top with roasted beet slices, red onion, cheese, nuts, and dried cranberries or pomegranate seeds.
7. Drizzle the Dressing: Pour the dressing over the salad just before serving. Toss lightly to combine all the ingredients.
8. Taste and Adjust: Sample the salad and adjust seasoning as necessary. Add more salt, pepper, or dressing if desired.
9. Serve: Enjoy immediately or let it sit for a few minutes for the flavors to meld.

With these straightforward steps, you’ll create a Roasted Beet Salad that looks as good as it tastes!