2 red onions
2 tbsp walnuts
100g feta cheese, crumbled
4 caper berries
1 orange, zest and segmented
1 tsp chopped dill
Drizzle of olive oil
Pinch of Cornish Sea Salt flakes
2 tbsp yogurt
1 tsp Harissa
Roast the beetroot and onion in their skins on a bed of hot charcoal. Cook for 45 minutes turning periodically with some tongs until blackened on all sides and tender in the middle.
Allow to cool for 5 to 10 minutes and then carefully remove the onion skin and beetroot peel.
Quarter the beets and slice the caramelised red onions into segments.
Toss in a salad with orange, walnut, feta, walnut and capers and garnish with chopped dill and orange zest. Season with Cornish Sea Salt.