St Tola & Beetroot Summer Salad from Chef and Food Writer Rozanne Stevens
Peel and dice the beetroots into bite sized pieces. Coat well in the olive oil and vinegar and season with salt and pepper.
Place on a baking tray and roast in the oven at 180C or Gas mark 4 for 20-30 mins until just tender. Allow to cool slightly.
Place the beets on a bed of watercress, scatter over the pomegranate seeds, sunflower seeds, St Tola Goats Cheese, alfalfa sprouts and dill.
Drizzle the roasting juices over the salad.