Wash the beetroot and simmer in a pan of boiled water for approximately an hour. The time will depend on the size of the beetroot but you should be able to slide a knife into them with ease but they should not be mushy. You could do this the day before if you wanted. Then drain and cool and peel the skin off.

Pre heat oven to 200 degrees.

Cut beetroot into chunks and toss with half of the oil, the honey and some salt and pepper. Place of a baking tray and roast for 20 minutes. Give them a toss half way through if needed. (I also added carrots but this is optional).

Whilst the beetroot cooks finely slice the fennel and toss with the watercress, orange juice and remaining olive oil.

Divide the beetroot between two plates and crumble the feta over the top. Serve the salad alongside.