Beetroot rocket feta walnut balsamic salad

1. Wash hands, rinse and dry 90 g rocket and 40 g baby spinach. Cut 300 g ready-cooked beets into bite-sized pieces.

2. Whisk 25 ml olive oil, 18 ml balsamic vinegar, 10 g honey, 1 g salt and 1 g black pepper in a small bowl for 1 minute.

3. Divide greens and beets between three plates. Crumble 90 g feta and distribute with 42 g walnuts evenly.

4. Drizzle with dressing and serve at once. Red beet juice naturally stains the cheese.