Salads can be wonderful or they can be blah. However this is far from blah. Just by the visual you know it has to be good for you. The varied flavours along with the great textures makes this a sure winner!672_1479107431_n (1)
Roasting the beetroot brings out their lovely sweetness. I wrap them in tin foil and drizzle a little olive oil over them along with a splash of balsamic vinegar. Crush some garlic (leave the skin on). The finishing touch is a sprinkle of fresh thyme with salt and pepper. Cover and put into the oven at 375F until they are soft.
Cut into bite size pieces and put into a bowl. Crumble some really good feta cheese on top. The saltiness of the feta marries really well with the sweetness of the beetroot. For added colour and sweetness toss in a few cherry tomatoes and top with a handful of sprouts .As for the garlic, squeeze out the soft flesh and scatter it through. Drizzle with a little olive oil and add a pinch of good sea salt. Enjoy!


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