Beetroot, Goats Feta, Macadamia and White Bean Salad

Ingredients:

1 Beetroot, stalks removed, topped and tailed and rough skin removed

1/2 an onion, finely diced

100g goats feta

1 cup white beans (broadbeans are great, or you could use brown lentils)

2 tablespoons macadamia nuts

1 tablespoon pepitas

1 tablespoon mint leaves, torn

½ cucumber, chopped roughly into chunks

3 cups rocket

1 tsp Coconut oil or olive oil for baking.

Sea Salt/Himilayan and pepper for seasoning.

2 tbsp Balsamic oil

1 tbsp Olive oil

Method:

1. Roughly chop the beetroot into chunks, and add to a baking tray. Toss with onion, coconut oil. Bake in the oven for 40 mins to an hour at 180 degrees C, fan assisted.
2. Once the beetroot is cooked, take out oven to cool while you arrange the rest of the salad.
3. In a large bowl, arrange the rocket, the cucumber then the white beans, sprinkle with macadamia nuts, then add the cooked beetroot, the feta, and sprinkle with pepita and mint leaves.
4. To make the dressing, whisk the olive oil and balsamic oil together with a grind of sea salt and black pepper.
5. Drizzle over the salad and serve immediately.

Serves 2 as a main or 4 or 5 as a side