Method

1. Pre-heat oven to 180°C. Line a baking tray with baking paper.

2. Wrap the beetroot in foil and place it onto the baking tray. Roast for 1 hour until a knife can easily cut through. Allow to cool and then scrape the skin away using a knife. Cut the beetroot into wedges.

3. To make the dressing, combine all the dressing ingredients together in a small jar. Place the lid on and shake well.

4. Cut the peel and white pith from the blood oranges and slice into 1cm rounds.

5. In a large bowl combine the salad greens, chopped dill, beetroot and blood orange, pour over the dressing and gently toss.

6. Serve on a large plate with the feta crumbled over the top and garnish with micro greens.