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Ingredients
- 2 × 340 g (11 3/4 oz) tins baby beetroot (beets)
- 200 g (7 oz) baby rocket (arugula)
- 300 g (10 1/2 oz) marinated feta, cubed
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
Method
1. Drain the beetroot and cut into quarters.
2. Place in a large serving bowl with the rocket leaves and feta.
3. Whisk together the olive oil and balsamic vinegar, then pour over the salad and toss well. Season with black pepper.
