Beetroot, Feta and Walnut Salad
Instructions:
Peel and chop the beetroot into 2-3 cm thick pieces. Place in a large pot and cover with water. Bring to the boil then simmer for 20-30 minutes until tender.
Drain the beetroot, return to the pot, then set aside.
Balsamic glaze: Place the balsamic vinegar, brown sugar and water in a small saucepan. Simmer for 10 minutes until reduced a little and set aside to cool. Toast the walnuts in a pan or in the oven for 5 minutes.
Slice feta into small cubes and chop mint leaves. Pour half of the balsamic glaze over the cooked beetroot in the pot. Stir to coat well. Spoon the beetroot onto a large serving platter and scatter over the mint, feta and walnuts.
Drizzle over the extra glaze or serve in a little jug on the side. Serve warm or cold as a delicious side dish to any meal.
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