01.Roasted beetroot spinach and mint salad
Ingredients
6 roasted beetroots, quartered (see how to roast beetroot)
1 cup English spinach leaves, washed
2 tablespoons mint leaves, torn
2 tablespoons red wine vinegar
1 tablespoons extra virgin olive oil
Salt and pepper to taste
100gms Danish feta
Method
- In a bowl toss together beetroot, spinach, and mint.
- Add red wine vinegar, oil, salt and pepper.
- Place onto a plate and crumble over feta.
Tips
You can use any type of feta.