Details
Method
Preheat the oven to 200C / 180C Fan / 400F / Gas Mark 6.
Toss the beetroot wedges in a little rapeseed oil or use your favourite dipping oil, season and arrange on a baking tray. Roast until tender. This should take around 25 minutes. Leave to cool. This can be made up to 2 days in advance and kept in the fridge.
When ready to serve, mix with the other salad ingredients and a good drizzle of Lemon & Poppy Seed Dressing to taste.
