For the Dressing:
1. Preheat the oven to 210ºC and grab some al-foil sheets.
Cut beetroots in half and wrap in al- foil. Place onto a baking tray and place in a hot oven for 40-50 minutes until tender – test with a skewer. When cooked through, place beetroot halves into a bowl of cold water and slide off the skins with ease (discard skin). Chop roasted beetroot into 2cm square cubes. Set aside.
Wash the salad leaves and dry well. Rinse chickpeas and place in a large mixing bowl.
For the dressing, whisk all ingredients and toss over salad once warmed beetroots are added. Crumble cheese and scatter nuts –serve.
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