Roasted beet salad

Peel and slice your beets, 1/4" thick max

Put in a bowl, add olive oil, taragon, fresh ground black pepper and mix well

Put on a piece of foil paper in one layer

Fold foil paper like an envelope and close tight

Cook on bbq at medium/high heat for 20 minutes, turning once

Meanwhile, put some mesclun in plates and add dressing of choice (I use plain apple cider vinegar and fresh ground black pepper)

Cover with cooked beets and sprinkle with crumbled feta cheese

Enjoy!!