bunch baby or small beetroots

4 whole garlic cloves, peeled

2 tablespoons olive oil

salt to taste (about half teaspoon)

3-4 beetroot leaves

2 good handfuls of rocket

100g feta, cut into small cubes

½ cup walnuts

2 teaspoons balsamic vinegar

Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

Preheat the oven to 180 degrees. Scrub the beetroot clean and cut into quarters or eighths (depending on how big they are.)

Put them in a small baking dish with the oil and garlic and salt and cook till done - about 45 mins.

Wash and roughly chop the rocket and beetroot leaves. Put then in a bowl with the balsamic vinegar.

When the beetroots are done, let them cool a little then add them and all the contents of the baking dish to the leaves. Toast the walnuts in a dry frypan for 5-ish minutes till they start to smell good. Add them to the salad; add the feta.

Mix together the salad just enough to mix it. Good to serve while the beetroot is still a little warm.

Garnish with orange peel if desired.

Enjoy with a glass of Stoneleigh Sauvignon Blanc!