Preheat oven to 400°. Scrub 6 mix beets and wrap in foil. Bake until tender, about 45 minutes. Cool, peel and cut into 1/2 inch cubes. Mix with 2 finely chopped tart apples, 1/2 cup toasted walnuts, 1/2 cup chopped parsley, and 1/2 cup thinly sliced sweet red onion. Whisk together 1/4 cup balsamic vinegar, 1/2 cup walnut or olive oil and 1/2 tsp Dijon mustard. Pour over salad and season to taste with salt and freshly ground pepper. Toss with 1/2 cup crumbled Feta cheese.
-Ellen Ecker Ogden, author of From the Cook's Garden cookbook