Asparagus, Beetroot and Fetta Salad

Ingredients (Serves 6)

• 2 bunches asparagus, washed and trimmed.
• 1 bunch beetroot, roasted (See below. Prepare beforehand. Will keep well in refrigerator for 5 days.)
• 1 avocado, peeled, sliced and cut into medium pieces.
• 250g Greek fetta.
• 125g Tasmanian walnuts
• 200g or more, to preference, of mixed leaf salad..
• vinaigrette (See below.)

Method

1. Remove ends from beetroot. Wash whole beets thoroughly and cut into half, lengthwise. Place cut side down.
2. Sprinkle with sea salt and glaze with extra virgin olive oil.
3. Cover lightly with foil and bake at 200 deg for approx 1 and a half hours, basting often. (You may need to add a little water, as the juices evaporate.)
4. When cooked allow to cool, then slice into quarters.
5. Steam asparagus lightly so it still retains crispness.
6. Refresh in cold water and drain. Slice into thirds, on an angle.
7. Make vinaigrette, by order of two thirds olive oil, to one third vinegar. (I like wine or champagne vinegar. I also add the juice of half a lemon.)

To Serve

1. Arrange asparagus on individual plates and add sliced beetroot attractively.
2. Place avocado around, then mixed leaf salad. Add more asparagus and beetroot.
3. Crumble with fetta and add walnuts.
4. Drizzle all with dressing, a grind of pepper and a sprinkle of sea salt.
5. Serve immedietly.