Ingredients:

One bunch fresh beetroot

1 handful crumbled feta cheese

2 handfuls salad leaves / spinach

2 tbsps extra virgin olive oil

2 tbsps balsamic vinegar

1 tbsp honey

1 handful walnut halves

Dollop of coconut oil

⠀⠀⠀⠀⠀Method:⠀⠀⠀⠀

1. Peel and thinly slice the beetroot

2. In a shallow baking tray, place the beetroot evenly on the tray with the dollop of coconut oil

3. Bake for around 25-30 mins until softened and slightly crunchy around the edges (turning over halfway through) on around 190 degrees c

4. Meanwhile, caramelise your walnuts by adding the honey and walnuts to a pan and gently warming the honey for a couple of minutes. Mix in the walnuts and place pan to the side (this will form a sticky coating around the walnuts as they cool)

5. Fill a salad bowl with the spinach or salad leaves

6. Add the cooked beetroot slices

7. Crumble your desired amount of feta cheese over   

8. Add your cooled down caramelised walnuts

9. Add the olive oil and balsamic vinegar as a dressing (it's nice if you mix together in a cup prior to pouring over)