Roasted Beet and Mizuna Salad

5 baby red beets
Salt
Freshly ground pepper
1/8 c. balsamic vinegar
3/4 tsp. honey
3/4 tsp. Dijon mustard
1/4 c. vegetable oil
1 tbsp. vegetable oil
1 bunch mizuna
6 basil leaves
Zest of 1/4 lemon
3 oz. French feta

Roast the beets: Preheat oven to 350 degrees F. Place 3 beets each on four 12-inch squares of aluminum foil. Bring foil up to create packets; add a pinch of salt and 1/4 cup water to each before sealing. Roast beets in a pan until tender, about 1 hour. When cool, scrape off skins with a paring knife. Cut each beet into 6 wedges.

Make the salad: In a small bowl, whisk vinegar, honey, and mustard. Drizzle in oil, whisking. In a large bowl, toss beets, mizuna, basil, and lemon zest with vinaigrette; season with salt and pepper. Sprinkle with feta.