Step 1

Preheat the oven to 200℃ (180℃ fan) / 395℉ fan forced

Step 2

Scrub the beetroot, then cut them in half. Line a casserole dish with a sheet of aluminium foil, twice it's length. Place the beetroot in the middle and wrap the foil around them.

Step 3

Roast for 45 minutes to 1 hour or until soft enough to poke a fork in.

Step 4

While the beets are roasting, combine the dressing ingredients in a small jar with a lid and shake well to combine. Set aside.

Step 5

Open up the foil parcel and let them cool just enough to handle.

Step 6

Put on some latex food-safe gloves and peel away the skin. A fork will help. Cut them into large bite-sized chunks.

Step 7

Place the rocket into a serving bowl and drizzle over half the dressing. Toss to coat. Check the flavour and add a little more if desired, saving some to drizzle over the beetroot.

Step 8

Add the beetroot over the top of the rocket, and drizzle a little more dressing over.

Step 9

Crumble over the feta in large pieces, along with walnuts and the pomegranate seeds if using.

Step 10

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