Beetroot, fennel, turnip and feta salad

• 1 packet feta cheese
• 3-4 small raw (unpickled) beetroot
• 1 fennel bulb
• 1 small turnip
• 1 bulb garlic
• assorted salad leaves
• cucumber and spring onion if desired

Peel the garlic bulbs and leave whole. Chop up beetroot into small wedges (about 8 from each root), and chop turnip up into same size wedges, cut fennel longway down centre and then peel each leaf off bit by bit until you get to the heart. Put all in a foil tray and drizzle with oil and balsamic vinegar. Put in an oven about 180C for 1hr until soft or cook on a hot BBQ.

Put assorted leaves into a bowl and pour hot roasted veg and all juices over. Sprinkle with crumbled feta cheese and serve.

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