3 beetroot bulbs
Pinch of salt
Pinch of pepper
3 tbsp olive oil
3 cups of baby spinach leaves
100g goats feta 
1/2 cup walnuts, toasted 
1 tbsp. balsamic vinegar 

Directions: 

1. Preheat oven to 180 degrees celsius. 
2. Peel beetroot and slice into big wedges. Coat with 2 tbsp of olive oil, a squeeze of lemon and a pinch of salt and pepper. 
3. Place beetroot into the oven for 30-40 minutes or until completely cooked through. 
4. In a small pan, heat over a medium to high heat and add walnuts. Heat through until lightly browned and toasted. 
5. In a large mixing bowl, add spinach, beetroot, goats feta and walnuts. Drizzle the remanding olive oil, a pinch of salt and balsamic vinegar. 
6. Mix well and serve!