Toss the cubed beetroot in one tblsp of olive oil and season with salt and pepper
Transfer the beets to a large baking dish and cover it tightly with aluminium foil. Roast for 60-70 mins, until the beets are fork tender
In a large mixing bowl, whisk together the remaining two tblsps of olive oil, vinegar and a pinch of salt. Add the beets, sliced strawberries, spring onion and basil to the bowl and gently toss until dressed
Plate the salad and top with the watercress, walnut pieces and hemp seeds - serve & enjoy!
A super simple dish that is delicious and will impress even your most difficult guest :)