Method
3 steps
01
Dice the cooked beetroot and add it to a large bowl. Crumble the feta cheese on top.
02
Roughly chop the walnuts and briefly toast them in a pan. Add the toasted walnuts and chopped fresh mint to the bowl with the beetroot and feta.
03
In a small separate bowl, whisk together the olive oil, balsamic vinegar, maple syrup, salt, and pepper to create the dressing. Pour it over the salad and toss everything together carefully.
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