2 bunch gold beetroot

200grm Danish fetta

1 sml salad onion

¼ cup balsamic dressing


Wash and trim beetroot, wrap in foil and roast @ 180 degrees for approx 1 hour. Let cool then peel and cut beetroot into wedge. Dice fetta and finely slice salad onion, then place all ingredients in serving bowl, season with salt and pepper if desired, drizzle with balsamic dressing and serve.