Wash beetroot and trim, drizzle with olive oil and tightly wrap in tin foil. Bake at gas mark 6 for 1-1/2 hours or until a knife slides in easily.
Meanwhile assemble your salad by slicing tomatoes and dotting with mozzarella and pesto, decorate with basil and rocket. Add a few slices of smoked salmon.
Once beetroot is cooked unwrap from the foil and crumble feta over the top with a sprinkle of mint and drizzle of olive oil.