Beet, Carrot & Feta with Orange & Hazelnuts

Ingredients

• 1 bunch baby beetroot, trimmed, scrubbed
• 2 bunches baby carrots, trimmed, scrubbed
• 1 bunch baby radish, trimmed, scrubbed
• 2 (about 300g) medium beetroot, trimmed, scrubbed
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 2 oranges
• 100g salad leaves (such as radicchio and rocket)
• 3 fresh thyme sprigs
• 100g feta, crumbled
• 50g skinless hazelnuts, roasted, chopped
• Thinly sliced green shallot, to serve
• Micro herbs, to serve
• Nasturtium leaves, to serve

Directions

1. Preheat oven to 200C/180C fan forced. Grease and line a baking tray with baking paper. Arrange baby vegetables on prepared tray, spray with oil and season well. Roast for 30 minutes or until tender.
2. Meanwhile, cook medium beetroot in a saucepan of boiling water for 30 minutes or until tender. Drain. Set aside. Wearing rubber gloves to avoid staining your hands, peel beetroot using your fingers. Set aside.
3. To make the dressing, whisk together olive oil, balsamic and mustard in a bowl. Season.
4. Peel and segment orange. Place salad leaves on a serving plate. Slice medium beetroot. Arrange on top of leaves. Add baby veg, orange segments, thyme, feta, hazelnuts, green shallot, micro herbs and nasturtium leaves. Drizzle with dressing and season to serve.