450g peel, chopped fresh beetroot chunks (try our 1kg Scenic Fresh Beetroot)
100g leafy salad greens (lettuce, baby spinach, rocket etc)
50g feta cheese, crumbles
½ small red onion thinly sliced
¼ cup toasted chopped walnuts or slivered almonds
2 tbsp olive oil + 1 tbsp for dressing
1 tbsp orange or lemon juice
1 tbsp Dijon mustard
Salt and pepper to taste
Add all ingredients
Combine 2 tablespoons olive oil, beetroot chunks and salt and pepper to taste.
Spread on a baking tray or roasting dish and bake around 50 minutes at 180C or until tender.
Allow beetroot to cool, then combine remaining ingredients and toss before serving.