Instructions

1. Preheat the oven to 180C/gas mark 4. Wrap the beetroot in foil and place on a baking tray. Roast for 1 hour or until tender. Cool for 15 minutes.
2. While the beetroot is cooling, scatter the walnuts on a baking tray and drizzle with honey. Roast for ten minutes or until roasted. Set aside to cool
3. Wearing gloves, peel the beetroot and cut each round into 8 wedges. Dress the salad leaves before assembling the salad, topping it with beetroot wedges, crumbled Feta and the candied walnuts.