Beet Salad with Feta and Caramelized Walnuts

Ingredients

• 1 dl olive oil
• 1 x golden beet
• 1 x beetroot
• 1 x polka beet
• 1 x pear
• 1 pinch walnuts
• 200 g fresh baby spinach
• 100 g feta cheese
• 3 tbsp balsamic vinegar
• 1 tsp dijon mustard
• ½ tsp salt
• ¼ tsp black pepper
• ¼ handful fresh mint
• 1 tbsp honey
• ½ tsp lemon peel

Method

1. Scrub beets to remove any dirt, and cut them in four. Place them on a baking sheet and sprinkle with olive oil, salt and pepper. Roast for about 45 minutes, until tender.
2. Stir consistently until nuts are toasted and honey has caramelized, about 3 minutes. Place hot nuts onto paper, and let it cool.
3. Make a really tasty balsamic vinaigrette by mixing together honey, 0.5 dl olive oil, dijon mustard, balsamic vinegar, salt and coarsely ground pepper.
4. Rinse the spinach and add to a plate. Slice pear and polka beets. Add the roasted beets & caramelized walnuts. Top with fresh feta and some fresh mint leaves, and pour over the balsamic vinaigrette, and lemon zest.