Toss the spiralized beetroot in the olive oil and some seasoning in a roasting tin then spread out into an even layer.

Roast for 15 mins until tender.

2)While the beetroot is roasting, combine the dressing ingredients together in a jug with a little seasoning.

3)To assemble the salad, toss the rest of the ingredients in the roasting tin with the cooked beetroot and dressing.

Serve on a sharing platter, garnished with a few reserved mint leaves.