I first came across this absolutely delicious flavour combination a few years ago when I grabbed a quick lunch while accompanying my son on a school excursion. From my first bite I was hooked- the flavours work together so well and I love the crunch of the walnuts and the softness of the feta cheese. I've recreated it at home many times since and just love it! To save time I'll sometimes use tinned beetroot and a bottled balsamic glaze- any way it is delicious!
1 large bunch baby beetroots, trimmed
250g baby spinach (or mix of rocket and spinach)
100g reduced fat feta cheese
1/2 cup walnuts, chopped
2 tablespoons balsamic vinegar
1 teaspoon brown sugar
Heat oven to 200°C
Place baby beetroots on baking tray, prick with a fork and cook for approximately 45 minutes or until soft.
When beetroots have cooled, peel and cut into half (you may want to wear plastic gloves for this!)
Place beetroot halves in a serving bowl with baby spinach.
Crumble feta cheese and add to serving bowl with chopped walnuts.
Mix balsamic vinegar and brown sugar together to make a glaze and add to bowl.