Mark Hix recipe: Beetroot, feta and mint salad

Serves 4

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This is a good way to use different coloured beets, as many different types as you can even for a colourful starter or buffet dish. Here you can bake some of the beetroot and boil the yellow or white ones as they tend to discolour a little when cooked on a dry heat.

300-400g different coloured cooked beetroot, peeled
A handful of rocket, washed and dried
200-250g feta cheese, broken into pieces
A handful of mint leaves, washed and dried

For the dressing

1tbsp cider vinegar
4tbsp olive or rapeseed oil
Salt and freshly ground black pepper

Cut the beets into a mixture of chunks and wedges and arrange on a serving dish with the rocket.

Whisk the oil and vinegar together and season well, then spoon over the rocket and beetroot. Scatter on the feta and mint leaves; serve.