Ingredients

• 4 beet roots peeled and quartered
• 2 bags baby spinach
• 1 clove garlic
• 1 – 2 tsp butter
• 1 block Greek feta
• Olive oil
• Walnuts or toasted pinenuts
• Thyme
• Balsamic vinegar

Method
Rub beetroot with olive oil and thyme and season to taste. Roast 200 deg C for 25 to 30 mins or until cooked.
Heat butter, add sliced garlic and cook for 30 secs. Add spinach and sauté  for 2 mins, season to taste.
 Arrange spinach  on a platter.  Scatter roasted beetroot on top of the spinach. Crumble feta over the beetroot and top with walnuts.  To finish drizzle balsamic vinegar from a height(as Jamie Oliver’s would say).