Beetroot Feta Salad

• 3 cooked beetroot cut into wedges
• 2/3 cup feta cheese cut into cubes
• 2 1/8 ounces salad leaves
• 1 shallot finely chopped
• 1 clove garlic sliced
• 1 tablespoon olive oil
• 1 tablespoon oil Mazola
• 2 tablespoons raspberry vinegar
• 1/2 teaspoon dried rosemary
• salt
• black pepper

1. Heat the olive and Mazola oils in a skillet. Add in the chopped shallot and sliced garlic. Stir-fry for over medium heat until lightly golden. Stir in the dried rosemary, tip in the beetroot wedges, and stir for a few minutes, allowing the flavours to develope. Remove from the heat and leave to cool.
2. Take out the beetroot wedges and put them into a salad dish together with the salad leaves. Pour the vinegar dressing over the beetroot and salad leaves. Toss gently to mix through. Finally, just before serving, toss in the feta cheese cubes and taste for salt and pepper.

feta cheese, salad leaves, shallot, garlic, olive oil, oil, raspberry vinegar, rosemary, salt, black pepper

Taken from www.yummly.com/recipe/Beetroot-Feta-Salad-1648542 (may not work)