Roast beetroot with whipped fetta, pecans and pomegranate dressing

Preheat oven to 200C, peel back the film, remove the sachets of fetta cream, pomegranate dressing and spiced pecans. FROZEN: (for best results). Defrost the fetta cream and pomegranate dressing in a bowl of water. Drizzle the beetroot with olive oil, place the tray in the oven for 25 minutes and shake the tray a few times during cooking. DEFROSTED: Drizzle the beetroot with olive oil, place the tray in the oven for 20 minutes and shake the tray a few times during cooking. To serve, cut the corner of the fetta cream sachet and spread it over a serving platter. Top with roasted beets. Snip the corner of the pomegranate dressing sachet and drizzle over the dish before sprinkling on the spiced pecans. TIP: add fresh herbs and salad leaves if you like, radicchio works really well in this salad.