A great healthy salad, sweet and salty from the winning combination of beetroot and feta cheese, all topped with crunchy pumpkin seeds.
- Preheat your fan oven to 180 degrees Celsius. Individually wrap each beetroot (with the skin still on) tightly in tinfoil and sit in a small heavy baking dish. Bake in the oven for 30 minutes before removing and allowing to cool. Once cool enough to handle, unwrap the beetroot and gently rub the skin; which will peel away with ease.
- Chop your peeled beetroot and combine with all the other ingredients for a fresh and zingy salad.