Method:
- Wrap the beets in foil with the garlic and a splash of oil and vinegar for around an hour or until soft.
- Remove from the oven and peel the skin of the beets, roughly chop. Squeeze a few of the softened garlic from their papery outer casings.
- Toss with the spinach and rocket leaves, a good splash of the BALSAMIC FIG GLAZE, and season well. Arrange on a platter.
- Scatter over the crumbled feta and pine nuts and another drizzle of the BALSAMIC FIG GLAZE.
Source: http://basketcasegourmet.com.au


