Beet salad with roast mustard pork

So, this is for the pork: mustard, soy sauce, garlic, brown sugar, cracked black pepper.



Combine, and coat pork. place on rack, and roast on high heat (450-500) for about 10 minutes, or until just cooked through.



Ok, here are the beets. They have already been tasted, cooled, peeled, and put in the fridge to chill.



For the vinaigrette, we have sherry vinegar, shallots, garlic, oil, and dried basil. Shut up, this will work.



Also, toast some hazelnuts.



Quarter the beets, and toss with 3/4 of the vinaigrette.



Top with nuts, feta, and parsley. Drizzle rest of vinaigrette over top.