Peel 500g beetroot & cut into wedges.
Toss with 2T olive oil, 1T brown sugar, 1T balsamic vinegar and s&p & roast at 180 for 45m until just starting to shrivel. Cool in dish.
Toss 200g rocket & 50g small beet leaves with juice of a lemon & 2T olive oil.
Add roasted beets & scatter 1c roasted almonds & 120g crumbled feta over the top.