Roast Beetroot and Feta Salad

1. Scrub the beetroot well, wrap in foil with the skin on and roast at 200°C for 45-50 minutes.

2. When tender, cool, peel and cut into wedges – roasting gives a far deeper, sweeter flavour than boiling.

3. For the dressing, shake together the olive oil, balsamic vinegar, honey, salt and pepper.

4. Toss the beetroot in the dressing while still warm so it soaks it up.

5. Pile onto salad leaves and crumble over the feta.

6. Finish with toasted walnuts and fresh parsley.

Tip: Roasting is the point – boiled or pickled beetroot never gets this sweet and dense. The contrast of salty feta against sweet beetroot carries the dish.