Roasted Beetroot, Walnut & Feta Salad

Ingredients
serves 2
Takes 30-40mins

• 4 cups, your choice of salad leaves ie rocket, lettuce
• 3-4 large beetroot, scrubbed (peeled if old) & diced
• 1/2 cup shelled walnuts, halved, roasted OR 1/4 cup roasted pine nuts 
• 150g feta, crumbled
• Vinaigrette dressing or red wine vinegar - we've been using Agretti Fig Condiment containing grape juice, red wine vinegar & fig juice. It's pretty darn good.

Method

1. Preheat oven to 190oC
2. Shell walnuts if using - this is a fun after work activity  with a hammer:) Place into a roasting pan and bake until slightly brown, around 10-15 minutes. Set aside to cool.
3. If using pine nuts place in saucepan over low heat until they change colour. Set aside to cool.  
4. Throw your diced beetroot into a roasting pan with a swig of olive oil & roast for around 30-40 minutes or until beetroot is tender. Set aside to cool slightly. 
5. Place all the ingredients into a salad bowl and dress. Enjoy!