green bean, beetroot, red onion, feta and almond salad

SERVES 6–8 PREP 15 mins COOK 50 mins

8 small beetroots, trimmed, leaves reserved extra-virgin olive oil, for drizzling 11/2 tbsp red wine vinegar 2 red onions, cut into thin wedges 200g green beans, trimmed 50g flaked almonds, toasted 150g marinated feta (such as Meredith goat’s cheese), drained

1. Preheat oven to 180°C. Line an oven tray with baking paper, add beetroot to the tray, drizzle with olive oil and sprinkle with salt. Cover with aluminium foil and cook for 25–30 minutes or until tender. Whilst still warm, carefully peel the beetroot (you may like to wear rubber gloves), slice into quarters and place in a large bowl. Drizzle over half the red wine vinegar and set aside.

2. Place onion on a small oven tray, sprinkle with remaining red wine vinegar, olive oil and salt, and toss to combine. Cook for 12–15 minutes or until just softened. Add to beetroot.

3. Bring a large saucepan of salted water to the boil. Add beans and cook for 1-2 minutes or until just tender, then drain and add to beetroot and onion mixture. Add a third of the feta, season with a little salt to taste, and toss to combine.

4. Add reserved beetroot leaves to mixture and transfer to a serving dish. Top the salad with the remaining feta and chopped almonds and drizzle with a little olive oil and a little of the remaining juices from the beetroot and onion mixture to serve.