Beetroot and Feta salad

INGREDIENTS 

2 large beetroot

Olive oil 

Salt

100g baby spinach

150g feta, crumbled

1/2 cup walnuts

For the dressing

4 tbsp lemon juice

2 tbsp olive oil

1 tsp dijon mustard

1tbsp honey

METHOD 

Preheat the oven to 180C. Top and tail the beetroot and cut into 1/8ths. Place in a baking tray and sprinkle with salt and olive oil. Bake for 30 to 40 mins or until a fork goes into the beetroot easily. Allow to cool then cut into 1cm cubes.

In a dry frying pan, toast the walnuts for 2 or 3 minutes. Then remove to a chopping board and chop roughly.

I'm a large bowl combine the beetroot, feta, spinach and walnuts.

In a smaller bowl, combine the dressing ingredients and whisk to combine. Pour over the salad mixture and toss to combine. Chill in the fridge until ready to serve.