Beetroot and Feta Salad

I am still getting beetroot in my vegetable boxes so I guess it's still in season! Here's a recipe for a quick and easy lunchtime salad to take to work even through the autumnal grey skies.

I used a combination of golden as well as the red beetroot for extra colour. It doesn't make a huge difference though as the red beetroot stains everything by the time you get into work anyway. I've used spinach for this particular salad, but really any green vegetable will do, I often use spring greens in the spring time for a similar effect.

For the dressing, I chose a simple olive oil and balsamic as the sweetness of the balsamic compliments the cheese and the beetroot. Make sure you coat all the vegetables to give it a tangy edge.

It's a pleasing dish that is filling, vegetarian and delicious cold and in the cold too. :)

Ingredients
3 golden Beetroot
3 red Beetroot
1/2 pack of Feta cheese, crumbled
handful of Spinach, roughly chopped
1 spring Onion, roughly chopped
Salt & Pepper
Olive Oil
Balsamic Vinegar

Recipe
Scrub the skins of the beetroot and pop them into a large saucepan with water. Bring to the boil and simmer for 50-60 minutes. If you prefer, you can roast the beetroot for more flavour instead for 30-40 minutes. Once cooked, remove from the pan, leave to cool and peel the skins off. When cool enough to handle, cut into cubes and set to one side.

Make your dressing by whisking olive oil, balsamic and salt and pepper in a bowl. Coat the spinach leave and the spring onion first, then add the beetroot. Spoon onto a bowl and crumble feta cheese over the salad. Enjoy.