Wash, peel & chop the beetroot into cubes
Mix in the olive oil and roast in the oven at 220 degrees for 20 mins until cooked
Boil the barley millet and drain out the excess water
Now assemble the salad - add 1 tbs of feta to the cooked barley millet and add the roasted beetroot and mix lightly, and place on a plate. Top with more feta cheese if desired and for the garnish add a few stems of micro greens
