4 Whole fresh beetroot – peeled and halved
1 tsp of olive oil
pinch of salt
handful of oregano
1 large handful of baby spinach
1 large handful of mixed lettuce
1 T of pecan nuts or LSA

Squeeze of lemon juice

Method:

- Roast the beetroots in a small casserole dish with the olive oil, pinch of salt and oregano in the oven at 180oC for about 45 minutes. ( could do this part the day before)
- On a platter place the spinach and mixed leaves.
- When the beetroot has cooled, cut into quarters and place on top of the leaves.
- Sprinkle with chopped pecan nuts or |LSA and a squeeze of lemon juice.

 A sprinkling of crumbled goats feta on top is fabulous