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.
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