Ingredients:

• 2 bunches beetroot small to medium size beets are best trimmed and washed
• ¼ cup olive oil
• 2 Tbsp balsamic vinegar
• 60g almonds
• 50g cornichons sliced
• 50g feta crumbled
• 3 Tbsp extra virgin olive oil
• 1 chorizo sausage cut into bite size pieces
• ¼ bunch parsley
• ¼ bunch mint
• ¼ bunch basil
• Salt and pepper

Method:

1. Pre heat oven to 200c
2. Roast your almonds at 200c for about 4 minutes until golden
3. Once your almonds are roasted turn the oven down to 180c  
4. Put your beetroots into a roasting tray pour over the olive oil and the balsamic vinegar sprinkle with a good pinch of salt and pepper.  Cover the roasting tray with tin foil and roast for about an hour until all the beetroots are tender all the way through
5. While your beetroots are roasting, chop your almonds into rough pieces and place in a large mixing bowl
6. Add cornichons to the bowl
7. Pick all your herbs and add them to the almonds and cornichons
8. Using 1 of the Tbsp of extra virgin oil in a hot pan fry the chorizo sausage pieces about 2 minutes each side until crispy then add to the mixing bowl
9. Crumble the feta into the mixing bowl
10. When the beetroots are ready set to one side and let them cool until you can handle them
11. Wearing gloves peel the skin off the beetroot and cut them into bite size pieces and add them to all your other ingredients
12. Mix the remaining extra virgin oil and the juices from the roasting pan together with a good pinch of salt and pepper.  Pour over the beetroot toss together and serve

Notes:

• Don’t get put off by the time this salad takes as most of that time is the beetroots roasting in the oven which leaves you free to do other things
• This salad goes great with pork and fish