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Sweet, earthy, crunchy and creamy — this colourful salad is basically autumn in a bowl!
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Preheat oven to 180c.
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Toss the beetroot in the oil and then roast for about 20mins.
3.
Add all ingredients to a bowl and serve warm or cool.
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Storage information
This salad is best eaten fresh. If preparing ahead, keep the rocket, dressing and toppings separate and refrigerate for up to 2 days. Assemble just before serving.
Tip
Cost-saving tips
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