A family favourite that’s quick and light.
Preheat oven to 180°C.
Roughly cut 8 small washed beetroot, into wedge slices.
Combine 2 tablespoons balsamic vinegar, juice of half an orange, 2 tablespoons of macadamia oil, a sprig of rosemary, 1 teaspoon coconut sugar and salt and pepper to season. Toss through beetroot and bake at 180°C for an hour.
Steam 250 g of green beans, drain and arrange on a serving board along with the rocket, beetroot and goats cheese.