Hawke's Bay Roasted Beetroot and Feta Salad with Balsamic Vinaigrette

Method

1. Preheat oven to 400°F (200°C).
2. Wash and peel beetroots, then cut into 1-inch cubes.
3. Toss beetroot with olive oil, salt, and pepper, then spread on a baking sheet.
4. Roast for 25-30 minutes until tender and slightly caramelized.
5. In a small bowl, whisk together balsamic vinegar, honey, and olive oil.
6. Once beetroots are done, let cool slightly and transfer to a large bowl.
7. Add feta, walnuts, parsley, and dressing, then toss gently.