Step 1

Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.

Step 2

Bring a large saucepan of water to the boil. Add beetroot; cook 10 minutes, or until tender. Drain; return to pan.

Step 3

In a jug, whisk vinegar, sugar and oil together, until sugar dissolves. Pour dressing over beetroot in pan; stir to coat. Using a slotted spoon, transfer beetroot to prepared tray. Reserve dressing. Bake 15 minutes, or until caramelised.

Step 4

Meanwhile, place pan with reserved dressing over moderate heat. Bring to a simmer. Simmer 2 minutes, or until slightly thickened. Cool.

Step 5

Layer rocket, onion and beetroot on a serving platter. Drizzle with cooled dressing. Serve sprinkled with feta and hazelnuts.