169 Roast beetroot salad Oven setting: CircoTherm® METHOD Place the macadamia nuts onto a universal tray lined Serves: 4–8 with baking paper. Place tray in the oven on shelf level Preparation time: 30 minutes 3. Select CircoTherm® at 160°C and cook for 10–12 Cooking time: 1 hour minutes from a cold oven. When lightly golden, remove Level of difficulty: Easy and set aside to cool. Peel the beetroot and then dice into thin wedges. Place INGREDIENTS into a medium mixing bowl with the sumac, honey, 100g macadamia nuts olive oil, salt and pepper, and stir until everything is 4 large beetroots combined. Line universal tray with baking paper and 2 tsp sumac spread out beetroot in a single layer. Cook beetroot on CircoTherm®at 160°C for 35–45 minutes on shelf level 1 tbsp honey 3, then set aside to cool. 2 tbsp olive oil ½ bunch mint While the beetroot is cooking, pick the mint and basil ½ bunch basil leaves and tear into 2–3 pieces. 50g baby spinach leaves With the back of a knife or under a clean pot crush the 1 punnet yellow cherry tomatoes, halved macadamia nuts slightly. 100g Persian fetta in oil Place the Persian fetta in a small mixing bowl with the 50ml balsamic glaze oil from the container. Using a whisk or spoon mix Salt and pepper, to taste together until combined. Put the beetroot into a large mixing bowl with the spinach, basil, mint and nuts and toss until combined, then pour onto serving platter. Top salad with yellow cherry tomatoes,then add dollopsof the fetta. Drizzle with balsamic glaze just before serving. THE NEFF AUSTRALIA COOKBOOK SIDES