Blood Orange, Radicchio & Roasted Beet Salad with Crunchy Buckwheat - Brooke Kelly Nutrition

Ingredients

• 1 bunch beetroots, leaves and stems removed and sliced in half
• 2 tbsp extra virgin olive oil
• 2 sprigs of fresh rosemary
• 1 tsp salt
• ¼ tsp black pepper
• 2 cups radicchio leaves, chopped finely
• 1 handful fresh parsley, roughly chopped
• 1 handful fresh mint leaves, roughly chopped
• 1 cup radishes, finely sliced
• 2 blood oranges, skin removed and finely sliced
• ¼ cup pickled red onion
• ⅓ cup toasted buckwheat groats
• ⅓ cup feta, crumbled
• 1 clove garlic, crushed
• 1 tbsp honey
• 2 tbsp white wine vinegar
• 1 tsp Dijon mustard
• ¼ tsp salt