Roasted beetroot salad

Try this simple salad for a delicious Sunday lunch treat!

• 2 large handfuls of rocket leaves
  
• 2 medium-sized beetroot, washed and scrubbed
  
• sea salt, to taste
  
• freshly ground black pepper, to taste
  
• 100g green asparagus
  
• 2 oranges
  
• 100g feta or goat's cheese
  

• 50ml flaxseed oil
  
• 1 tablespoon of red wine vinegar
  

• Preheat oven to 200°C. Place the whole beetroot on foil sheets and sprinkle with salt and pepper.



• Wrap them up in the foil and bake in the oven for 1½ to two hours, or until tender. Remove from the oven and allow to cool. Cut each beetroot into 8 wedges.



• Snap the woody ends of the asparagus and blanche in boiling water for 2 minutes. Remove immediately and plunge into cold water. Drain and set aside. Cut oranges into slices (1cm rounds).



• Combine the oil, vinegar and add salt and pepper to taste. Divide the beetroot, rocket, asparagus and orange slices between 2 serving plates. Sprinkle with crumbled cheese and drizzle with the dressing.



• Serve immediately.