Beetroot and herb salad

Preheat oven to moderate (180C/160C fan-forced). Trim beetroot, leaving 2cm of the stems intact; scrub well.

Combine beetroot, salt, oil and garlic in a medium baking dish; roast in a moderate oven for about 50 minutes or until just tender. Discard garlic, cover beetroot with foil and stand until cool.

Meanwhile, boil, steam or microwave the beans until just tender. Drain well. Place in a bowl of iced water until cold; drain well and pat dry.

Using gloves, discard stems and peel beetroot. If beetroots are large, cut them in halves or quarters.

For the lemon dressing, combine all the ingredients with salt and pepper to taste in a screw-top jar; shake well.

Combine beetroot, beans, parsley, mint and Lemon Dressing in a large bowl. Toss gently to combine.

Serve salad topped with fetta.

Not suitable to freeze. Beans suitable to microwave.

Photography by Brett Stevens.