Prepare the beetroot: If using fresh beetroot, preheat the oven to 190°C. Trim the ends and wrap each beetroot individually in baking paper, twisting the top to seal tightly. Place on a tray and bake for 50 minutes, or until tender when pierced with a knife. Cool slightly, then peel and cut into small wedges. If using vacuum-packed beetroot, drain and cut into wedges.

Toast the pine nuts: Heat a dry frying pan over medium heat. Toast the pine nuts or walnuts for 2–3 minutes, shaking the pan often, until lightly golden. Set aside.

Prepare the silverbeet: Separate the stalks from the leaves. Slice the stalks into 0.5 cm pieces and finely slice the leaves. Heat olive oil in the same pan used to toast the pine nuts and cook the stalks for 3 minutes or until softened and season with sea salt. Transfer to a bowl with the leaves. Add mint, dill and parsley. Gently toss and squeeze the leaves with your hands to soften.

Make the dressing: Whisk together the lemon juice, red wine vinegar, extra virgin olive oil, garlic and honey, sea salt and cracked pepper.

Combine the salad: Add the beetroot to the greens. Pour over the dressing, toss gently and allow to sit for 10 minutes so the leaves absorb the dressing. Then add the feta and gently toss.

Serve: Transfer to a serving platter. Scatter over toasted pine nuts / walnuts, drizzle with more extra virgin olive oil, and finish with cracked black pepper.