A super refreshing summer salad, this roasted beet and onion salad will be your go-to salad for all gatherings. With so many healthy properties, we should incorporate them more often in our diet.

Add in the sweet potato, beets, halloumi and red onion. Add the chopped fresh herbs, season to taste and garnish with some fresh salad leaves. Roast the sweet potato in the oven. Preheat the oven ...

Remove from the oven and let cool enough to handle. Peel the beets and discard the skin. Slice into ¼-inch thick slices. To serve the Salad: Arrange the beet slices down on your serving plate.

Preheat oven to 450 degrees. Spread beets on a baking dish; drizzle with olive oil, 2 tablespoons water and salt. Cover with foil and roast until just tender, 25-35 minutes, depending on size.

Place the beets in a large bowl and toss with the onion, oil, and vinegar; then season with salt and pepper. Cut 1 piece of heavy-duty aluminum foil approximately 48 inches long by 24 inches wide.