Calories per serving 211

Serves: 6

250 g purple asparagus, cut in half

600 g beetroot dipped in vinegar and halved

2 tbsp olive oil

salt and freshly ground black pepper

6 tbsp olive oil

2 tbsp white wine vinegar

1 tbsp creamed horseradish

salt and freshly ground black pepper

50 g feta cheese, crumbled

10 g flat leaf parsley, roughly chopped

1. For the salad base: Preheat the oven to 200°C, 400°F, Gas Mark 6.

2. Place the asparagus and beetroot in a roasting tin, drizzle over the oil and season.

3. Roast in the oven for 20 minutes. Remove and allow to cool.

4. For the dressing: Combine the oil, vinegar, horseradish and seasoning in a screwtop glass jar.

5. Transfer the roasted beetroot and asparagus to a suitable dish, top with the feta cheese and parsley.

6. Drizzle with the dressing and serve.