Roast Beetroot Spinach and Feta Salad


  • 2 large roasted or boiled beetroots, peeled after cooking
  • 100g organic feta cheese
  • 2 large handfuls baby spinach
  • 1/2 red onion
  • sunflower seeds
  • Extra virgin olive oil – cold pressed
  • Balsamic vinegar


  1. Cut beetroot into 5 – 10cm cubes, and finely slice red onion.
  2. Combine all ingredients in a large bowl.
  3. Add a large glug of olive oil and a generous splash of balsamic vinegar
  4. Gently toss together and serve now or later.
Serves 2