Natalie’s Roasted Beetroot Salad

Cut beets into medium pieces cover in olive oil, pepper and a splash of plum ume plum seasoning (if you have some)

You can also add thyme or oregano.

Roast until nicely toasted on the out side and leave to cool.

In a bowl add loosely chopped beetroot leaves, chives, fresh fennel leaves and toasted walnuts. Fresh crushed garlic, 1 lime juice and olive oil.

Put in the roasted beets and gently toss …puuurrrrrrrrrrrrrr

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