Beetroot, feta and rocket salad

Method

1. Place beetroot in a pot and cover with water
2. Bring to a boil and cook until the skin comes away easily from the flesh
3. Drain and cover with cold water to cool
4. When cool enough to handle gently rub the skins off the beetroot under the cold water
5. Dice the cooked beetroot
6. On a large plate lay the rocket leaves, then lay over the diced beetroot
7. Sprinkle over the feta, walnuts and parsley
8. Mix the olive oil, vinegar and mustard and pour over just before serving.

Tips

Salads that contain beetroot tend to turn pink when mixed or left for an extended period. That's why we have arranged this one directly onto the plate rather than mixing it first.