Roast homegrown beetroot and feta salad

Tip: keep trying with different ways of preparing vegetables if you're not sure about them at first. This combination almost made beetroot acceptable to Tom.




I mean the beetroot was home grown not the feta. That's a whole different level of self-sufficiency.

Wrap the beetroot in foil and bake on a low heat.

Once soft to the touch peel if you want to (I kept skin on in hope of increasing healthy fibre content). Chop and toss with a mixed salad. Sprinkle with feta and seeds.

Make a dressing with blackcurrant jam, vinegar, chopped garlic and a touch of mustard gently heated together in a pan. Drizzle (or pour if greedy) over the salad. Hey presto - gastropub salad.