Roast baby beetroot salad

Method

1. Heat oven to 225°C
2. Scrub and cut the beetroots into wedges
3. Place beetroot wedges in a roasting dish with canola oil and roast until soft through and beginning to brown
4. In a bowl mash together the feta and yoghurt until smooth 
5. In a different bowl whisk together the olive oil, vinegar and mustard
6. To serve toss together the roasted beetroot, orange segments, baby spinach, cashews and dressing
7. Serve in bowls with a dollop of feta cream on top