500g packet peeled, cooked, whole beetroot
120g bag baby spinach and rocket leaves
250g tub Persian feta, drained
100g pecan nuts, toasted
1/4 cup white wine vinegar
1/3 cup extra virgin olive oil
2 tsps Dijon mustard
3 tsps maple syrup
To make dressing, whisk all ingredients in a small bowl until combined. Season with salt and pepper.
Cut beetroot into wedges.
Just before serving, arrange leaves on a serving plate. Top with beetroot, feta and pecans. Drizzle over dressing.