Step 1 Preheat oven to 180°C. Place beetroot onto a large roasting tray, cover tray with foil and roast for 50 minutes, or until beetroots are tender when pierced with a skewer. Set aside to cool slightly.

Step 2 Once cool enough to handle, peel beetroot (wear rubber gloves to stop your hands from being stained), and cut into quarters lengthways. Transfer into a large mixing bowl and add parsley, balsamic and olive oil, season with freshly ground black pepper and toss to combine.

Step 3 Pile salad onto a serving platter and sprinkle with feta to serve. Try serving with lamb.