Trim the stalks from the beetroots and pop them into a pan. Cover them with water and bring to the boil.
Lower the heat and simmer for 45 minutes. If the water level reduces below the top of the beetroots, top up with fresh water.
Peel the onions and cut them in half through the root.
Lay them centre side down in an ovenproof dish, season with salt and pepper and drizzle over the oil.
Put the dish in a hot oven (heated to 180°C) for 15 minutes. Turn them over and leave for a further 10 minutes, until the onions are golden and caramelised. Drain on kitchen towel before serving.
Meanwhile, arrange the Rooster Roast Potatoes onto a tray and cook in the oven at 180°C until the potatoes are crisp, golden and hot in the middle.
When you’re ready to make the salad, remove the beetroots from the water and peel off the skins. Cut the beetroots into quarters.
Heat the balsamic vinegar and sugar in a frying pan. Bring to the boil and then reduce until you have a thick glaze, then add the cooked beetroots and coat them evenly in the syrup.
Dice the feta into 1 cm cubes.
Wash and dry the watercress.
Toss all the ingredients together and serve.
Balsamic glazed beetroot, caramelised onions, tangy feta cheese and crisp Rooster Roast Potatoes. Delicious.
Preparation: 10 mins
Cooking: 25 mins
600g Rooster Roast Potatoes
100g feta cheese
4 whole beetroots
100ml balsamic vinegar
25g soft brown sugar
2 white onions
10ml extra virgin rapeseed oil