2.Wrap the beetroots in aluminium foil and bake for 25 minutes or until just tender.
3.Remove the beetroot skins by peeling them under running water, Cut each beetroot into 6 wedges.
4.Trim the leaves from the silverbeet, then wash, dry and roughly chop.
5.To make the dressing, combine all the ingredients and whisk until sugar dissolves.
6.To serve, place the silverbeet leaves into a serving bowl and top with the beetroots, chickpeas, feta slices and pine nuts. Drizzle with the dressing.
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