Roast beetroot and onions with walnuts and fetta

SERVES 4-6 AS An accompaniment PREP AND COOK TIME 1 HOUR

2 tablespoons extra virgin olive oil 4 medium (700g) beetroots, scrubbed, cut into 8 wedges each 6 small (600g) red onions, skin on, halved crossways 8 cloves garlic, unpeeled ½ cup (50g) walnuts, toasted 180g tub Persian fetta, drained ½ cup loosely packed fresh flat-leaf parsley leaves 1 tablespoon fresh tarragon leaves

1 Preheat oven to 180°C (160°C fan-forced). Line a large baking dish with baking paper. 2 Combine oil, beetroot, onion and garlic in a large bowl; season with salt and freshly ground black pepper. 3 Arrange vegetables in the prepared dish. Roast for 45 minutes; remove garlic when soft and caramelised. Roast vegetables for a further 15-30 minutes or until tender. Sprinkle with walnuts, fetta and herbs. Season with salt and pepper.

Not suitable to freeze or microwave.