Beetroot makes a wonderful base for a salad, and now that you can purchase beetroot pre-cooked, serving it this summer has just got a whole lot easier.

Ingredients

• 6 beetroot, well washed
• 2 red onions, peeled
• avocado oil for roasting and drizzling
• 100-150 grams feta, crumbled
• ½-1 cup walnuts, toasted

Method

1. Preheat the oven to 190ºC.
2. Cut the beetroot and red onions into large chunks and place in a large roasting or ovenproof dish. Drizzle well with oil and toss to coat.
3. Bake in the preheated oven for 45 minutes or until the vegetables are tender. Remove from the oven and allow to cool.
4. When the beetroot is cool enough to handle, peel away the skin - this can easily be done with aid of a paring knife. If wished, cut the beetroot into smaller pieces.
5. Arrange the beetroot, onion, feta and walnuts on a platter and drizzle liberaly with avocado oil. Season with salt and pepper.