Baked beetroot salad

Ingredients:

 

2 beetroots, washed but not peeled

1 spring onion, finely chopped

1 bunch of watercress, finely chopped

1 tbsp balsamic vinegar

2 tbsp safflower

 

Preparation:

 

Dry the beetroots gently and rub in a little oil.

Bake at 180ºC/gas mark 4 for about an hour.

Cool under running water, peel and chop into sticks.

Place in a salad bowl and mix with the other ingredients.

 

Tips:

Can add goat cheese cut in pieces.