Chorizo, Feta & Beet Salad

• 1 tablespoon olive oil
• 1 tablespoon coarse grain mustard
• 6 tablespoons balsamic vinegar
• 1 dash Tabasco sauce
• 1 tablespoon caraway seed, pounded with a little olive oil
• 1 1/2 lbs beets, cooked, sliced into thick rings
• 1 ounce flat leaf parsley, leaves only
• 2 small red onions, diced very small
• 5 ounces chorizo sausage, sliced
• 4 ounces salad leaves
• 3 ounces feta cheese, crumbled
• fresh ground black pepper

1. Mix the oil, mustard, vinegar, tabasco & caraway seeds into a thin dressing.
2. Pour over the sliced beet & leave for 1/2 hour in a cool place, for the flavours to develop.
3. Before serving, mix in the parsley, red onion, seasoning & chorizo.
4. Arrange the mixed lettuce leaves onto a large plate or serving dish & arrange the beetroot & sausage mixture on the top, followed by the crumbled feta cheese.

olive oil, coarse grain mustard, balsamic vinegar, tabasco sauce, caraway, beets, flat leaf parsley, red onions, chorizo sausage, salad leaves, feta cheese, fresh ground black pepper

Taken from www.food.com/recipe/chorizo-feta-beet-salad-354718 (may not work)