Name: Roasted Beetroot, Radish and Pear Salad
Prep time: 10 min
Cook time: 30 min
Ingredients: 1 bunch (500g) baby beetroot, trimmed and halved; 1/4 cup (60ml) olive oil; Sea salt and cracked black pepper; 4 small radishes, thinly sliced; 2 Red Anjou pears, thinly sliced; 1/3 cup baby cress leaves; 150g marinated feta; 1 tablespoon red wine vinegar; 1 clove garlic, crushed

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Preheat oven to 200°C
Place the beetroot, 1 tablespoon oil, salt and pepper on a baking tray and toss to combine
Roast for 25-30 minutes or until tender
Place in a bowl with the radish, pear, cress and feta and toss to combine
Place the vinegar, remaining oil, garlic, salt and pepper in a bowl and whisk to combine
Drizzle over the salad to serve

Preheat oven to 200°C
Place the beetroot, 1 tablespoon oil, salt and pepper on a baking tray and toss to combine
Roast for 25-30 minutes or until tender
Place in a bowl with the radish, pear, cress and feta and toss to combine
Place the vinegar, remaining oil, garlic, salt and pepper in a bowl and whisk to combine
Drizzle over the salad to serve

Preheat oven to 200°C
Place the beetroot, 1 tablespoon oil, salt and pepper on a baking tray and toss to combine
Roast for 25-30 minutes or until tender
Place in a bowl with the radish, pear, cress and feta and toss to combine
Place the vinegar, remaining oil, garlic, salt and pepper in a bowl and whisk to combine
Drizzle over the salad to serve

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