Roasted beetroot salad

This is a great winter salad, combining earthy beetroot with peppery rocket, salty feta and the crunch of almonds. I’ll often pop a tray of beetroot in the oven while I’m baking or cooking a roast so I can quickly whip this up for lunch or dinner the next day.

Ingredients

6	Beetroot, (1kg), peeled, halved and cut into wedges (Main)
3 Tbsp	Extra virgin olive oil
1 Tbsp	Soft brown sugar
1 Tbsp	Balsamic vinegar
1 serving	Salt and pepper, to taste
5 handfuls	Rocket leaves (Main)
2 Tbsp	Lemon juice
½ cup	Slivered almonds (Main)
120 g	Feta cheese, crumbled or grated

Directions

1. Preheat oven to 180˚C fanbake and line a roasting dish with baking paper for easy clean-up.
2. Place beetroot wedges in prepared dish with oil, sugar, vinegar, salt and pepper. Toss to coat and spread out in a single layer. Roast until tender and just starting to shrivel (about 45 minutes). Allow to cool in the roasting dish.
3. Add rocket and lemon juice and toss to coat. Pile onto a serving platter and top with almonds and feta to serve.

See more of Annabel's almond recipes

• Gluten-free orange and almond cake
• Broccoli, rocket and almond pesto