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Ingredients:
- 3-4 medium raw beetroot
- Olive oil
- 2 tbsp brown sugar
- 1 tbsp balsamic vinegar
- Lemon juice
- Salad leaves
- Feta
- Roasted almonds
Method:
Pre heat the oven to 180°CPeel the beetroot and chop in wedges
Lay the wedges in a roasting dish and pour over the brown sugar, balsamic vinegar and 2 tbsp of olive oil.
Flip the beetroot over a few times to coat.
Place in the oven at 180°C for 45 mins
Drizzle over the salad a little olive oil, the juice of a lemon and a dose of salt and pepper.
Lay the salad on a plate and place on top the beetroot.
Add a few almonds and crumble over the feta.
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