Balsamic, Olive Oil & Basil Roasted Beets with Kalamata Olives, Walnuts & Feta

Heat oven to 400. In a large bowl, whisk balsamic, olive oil, sugar, basil and salt. Taste. The mixture should be sweet/sour. Adjust seasonings. Put beets in the bowl and mix thoroughly. Prepare large cookie sheet with sides with a piece of parchment paper. Using a large slotted spoon remove beets from bowl to cookie sheet. Reserve balsamic liquid. Bake for 15 minutes, then remove from oven and using a large spoon or pancake turner, flip beets so they are re-glazed. Bake for another 10 minutes then check to see if liquid has evaporated. You will probably bake for yet another 10 minutes so they are just about candied. Remove beets and place back in bowl with remaining balsamic liquid. Stir and let cool for about 30 minutes. At this point if there is a lot of liquid, drain most of it. Add remainder of ingredients and mix ell. Feta will eventually turn pink from the beet juice, bringing on a lovely color. Serve this salad cold or at room temp.