Warm Beetroot Salad

|Warm beetroot salad|beetroot spinach|300g beetroot washed and leaves removed1 pack spinach washed trimmed and leaves torn2 cloves of garlic finely chopped50g walnuts chopped1.5 tablespoon red wine vinegar70g feta cheese crumbled|Preheat oven to 180°C. Place the beetroot in a baking dish. Cover tightly with foil. Roast for 45 minutes or until skin peels away from beetroot when rubbed. Set aside until cool enough to handle. Wearing gloves peel and slice each beetroot. Place in a large heatproof bowl. Cover to keep warm. Heat oil in a large frying pan over medium heat. Add garlic and walnuts. Cook stirring occasionally for 3 to 4 minutes or until walnuts are toasted. Add the spinach leaves to pan. Cook stirring for 1 to 2 minutes or until leaves are just wilted. Add contents of the pan and vinegar to beetroot. Season with salt and pepper. Toss to combine and top with feta. Serve.|30.00 minutes|1|/boxmaster