Roast Beetroot Salad with Creamy Hazelnut Butter Dressing

5 medium-sized beetroot (peeled and chopped into approx 2cm x 2cm cubes)
2 tbsp of olive oil
Pinch of salt
3 cups of rocket
1/4 cup of flat-leaf parsley (optional)
1/4 cup of feta or vegan feta (crumbled)
2 tbsp of dukkah

Creamy Hazelnut Dressing
2 tbsp of Forty Thieves Hazelnut Butter
1/4 cup apple cider vinegar
1/4 cup of extra virgin olive oil
1 tsp of dijon mustard
tsp of honey