Ingredients
1 bunch Valley Pride Produce Baby Beetroot
100g Feta (Summer Land Camel, 4Real Milk or Towri Sheep Cheeses)
150g Leafy Greens
100g Walnuts
1 Orange
Goodness by Me Sprinkle Seeds
Rathlogan Grove's Caramelised Balsamic Vinegar
Olive oil
Salt and pepper
Method
Preheat oven to 180 degrees. Cut stalks off beetroot and place on a large square of alfoil. Drizzle with a little olive oil, 1 tbsp water, salt and pepper. Wrap well so that there are no openings and roast for 40 minutes. Leave to cool.
Cut each beetroot into quarters (wedge style). Arrange leafy greens on a large platter. Place beetroot decoratively around the platter with wedges of fresh orange, then add chunks of feta throughout.
Scatter over walnuts and sprinkle seeds, and then drizzle with olive oil, and vinegar. Season with salt and pepper.
