A great little trick is to roast some root vegetables not when you need them in a recipe but to have available for a recipe, since they can take a while. My preferred method of roasting beets is to slice the ends off, and then toss them in foil packets. Roast for and hour at 425 or until knife tender. Once they cool you can easily peel the skin from them and store them until needed.
The same would work for any root vegetable and it's a good way to add some special flavor to a mid week dish when you may not have as much time.
1.5 Cups roasted and cubed beets, yellow and red.
3 Cups washed baby arugula
Pepper to taste
8 Oz. crumbled feta
1 Cucumber peeled and cubed into 1/4 inch pieces.
For the Dressing:
4 TBSP Olive Oil
1 TBSP lemon Juice
1/4 tsp black pepper
1/2 tsp brown sugar
1 TBSP Balsamic vinegar
Toss the salad ingredients in a large bowl. Whisk the dressing until well combined and drizzle into the salad whilst tossing.