Ingredients 

4 medium beetroot, sliced into small wedges 
1 cup blueberries
2 radishes, sliced
1/3 cup crumbled feta
Handful mint leaves
Microgreens (optional)
1 tablespoon olive oil

Dressing

2 tablespoons olive oil  
1 tablespoon honey
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
¼ teaspoon black pepper

Method

Preheat oven to 200°C

Place beetroot onto an oven tray, drizzle with olive oil and roast for 30-40 minutes or until they can be easily pierced with a fork. Set aside to cool

In a small bowl, combine dressing ingredients

Once beetroot has cooled, add to a serving bowl and top with blueberries, radishes, feta, mint leaves, microgreens and drizzle with dressing