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Export 9 ingredients for grocery delivery
Step 1
Preheat oven to 200°C/400°F.
Step 2
Wash beetroot well. Trim beetroot, leaving 4cm (1½-inch) stem attached. Halve or quarter larger beetroot. Place beetroot in a shallow baking dish; drizzle with oil, season. Roast 30 minutes or until tender. Cool slightly; rub off skins.
Step 3
Meanwhile, make red wine vinegar dressing. Place ingredients in a screw-top jar; shake well.
Step 4
Place warm beetroot in a shallow serving bowl with leaves and nuts, season; toss gently to combine. Crumble cheese over salad, drizzle with dressing.
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