Servings: 4

• 4 beetroots (about tennis ball size each) • 4 beetroots (about tennis ball size each)
• 1/4 cup cold-pressed extra virgin coconut oil • ¼ cup cold-pressed extra virgin coconut oil
• 1/2 cup walnuts • ½ cup walnuts
• 2 tablespoons rice malt syrup • 2 tablespoons rice malt syrup
• 200g rocket leaves • 200g rocket leaves
• 80g goat’s feta, crumbled • 80g goat’s feta, crumbled
Dressing: subheading: Dressing:
• 1/4 cup extra virgin olive oil (EVOO) • ¼ cup extra virgin olive oil (EVOO)
• 1 tablespoon apple cider vinegar (ACV) • 1 tablespoon apple cider vinegar (ACV)
• 1/2 teaspoon sea salt • ½ teaspoon sea salt

1. Preheat oven to 180°C.
2. Prick beetroot with a fork, cover with coconut oil and place in the oven on a baking tray for 45 minutes or until tender. Set aside to cool. Peel and dice until medium size cubes.
3. Heat frypan lightly, add walnuts and rice malt syrup and toss well until lightly brown. Set aside to cool.
4. Combine rocket and beetroot in a large bowl and top with goat’s feta and walnuts.
5. Combine EVOO, ACV and salt in a jug and dress salad before serving.