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