Roasted Beetroot and Rosemary Salad - Pinch Of Nom

Ingredients

• 2 medium fresh raw beetroot (approx. 450g (trimmed, peeled and cut into 1½cm chunks))
• 2 tbsp fresh rosemary leaves (stalks removed and finely chopped)
• juice of 1 medium orange
• zest of 1 medium orange (finely grated)
• 1 tbsp balsamic vinegar
• 1 clove garlic (peeled and crushed)
• 1 tbsp clear honey
• 2 medium oranges (peeled and segmented (segments halved))
• 90 g reduced-fat feta cheese (roughly crumbled)
• salt and back pepper (to taste)