Recipe supplied by Barambah Organics

3 large beetroots, washed and quartered
Olive oil, for drizzling
50g baby beetroot or spinach leaves
50g mixed salad leaves
¼ cup macadamia nuts, roughly crushed
150g Barambah feta, marinated or in brine
¼ cup lemon Juice
¼ cup olive oil
1 tbs honey
1 lemon rind, finely grated
Salt and pepper to taste.

Place beetroot on a baking tray and drizzle with oil. Then bake in a hot oven at 200°C for 30 minutes or until tender
To make the dressing, whisk together the lemon juice, olive oil, honey, lemon rind and seasoning
Arrange washed leaves, nuts and beetroot on a serving platter
Top with crumbled feta and drizzle with dressing.