Roasted Beetroot and Feta Salad

Ingredients

• 4 piece beetroot
• 3 tablespoon olive oil
• 80 gram baby spinach
• 100 gram feta
• 1/2 cup walnuts
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt

Instructions

1. 1Preheat the oven to 200°C.
2. 2Peel the beetroot, cut into wedges and toss with 2 tablespoons of oil and the salt.
3. 3Roast the beetroot on a lined tray for 40 minutes until tender.
4. 4Toast the walnuts in a dry pan for 2 minutes, then roughly chop.
5. 5Arrange the spinach on a platter and top with the warm beetroot.
6. 6Crumble over the feta, scatter the walnuts and drizzle with the remaining oil and balsamic.