Beets salad

Ingredients

• 2 1/4 lbbeets, scrubbed, stalks trimmed to 2cm
• 2 tbspolive oil, for roasting
• 2 1/2 ozwalnuts, broken
• 1/4 cupextra virgin olive oil
• 2 tbspred wine vinegar
• 2 tspwholegrain mustard
• 2 tsprunny honey
• 5 1/4 ozfeta, crumbled
• 1/2 ozfresh dill, roughly chopped
• 1 tspsea salt
• 1/2 tspblack pepper

Method

1. 1

   Heat the oven to 400°F. Put the beets on a large sheet of foil, rub with the olive oil and half a teaspoon of the salt, seal the foil into a loose parcel and roast for 60 to 70 minutes, until a knife slides in with no resistance.

2. 2

   While the beets roasts, toast the walnuts in a dry pan over a medium heat for 4 minutes until fragrant, then tip them out to cool.

3. 3

   Open the parcel and let the beets cool just enough to handle, then rub the skins off with paper towels and cut into wedges. Whisk the extra virgin oil, vinegar, mustard, honey, pepper and remaining salt, and toss it through the warm beets.

4. 4

   Let the beets cool to room temperature, then scatter over the feta, dill and walnuts just before it goes to the table.