Ingredients   

2 pears, sliced
2 medium beetroot, cut into cubes
3 cups baby spinach 
¼ cup crumbled feta
¼ cup walnuts
1 tablespoon olive oil

Dressing

Juice of 1 lemon  
1 tablespoon Dijon mustard 
4 tablespoons olive oil  
2 tablespoons white wine vinegar  
Pinch salt & pepper

Method    

Preheat oven to 180ºC on fan bake. Place cubed beetroot onto an oven tray and drizzle with olive oil. Bake for 25 minutes or until tender. Allow to cool

While the beetroot is roasting, combine the dressing ingredients in a small bowl and mix well

On a serving platter, combine the baby spinach, walnuts, feta, beetroot and pears. Drizzle with dressing and serve