- 1 can beetroot, diced
- 1/2 cup whole walnuts, toasted and roughly chopped
- 100 gm feta
- 2 tsp red wine vinegar
- 2 tsp honey
- 3 tbls oil
- 1 tsp oregano
- Toss beetroot with the feta and walnuts.
- To make the vinaigrette- In a metal bowl, whisk together the vinegar, honey, and Herbs While whisking, slowly drizzle in the olive oil and whisk vigorously to emulsify the vinaigrette. Season with salt and pepper, to taste. Pour the vinaigrette over the beet mixture and toss to combine. Chill the salad and serve cold or room temperature.