VEGAN BEETROOT & CHEESE SALAD

Ingredients for 4 servings:

• 200g Vegan Greek White block, crumbled
• 10 medium beetroots
• 4 red onions, quartered
• 5 tbsps olive oil
• 3 tbsps capers
• a few sprigs of fresh mint leaves, chopped
• a few sprigs of fresh flat-leaf parsley leaves, chopped
• 100g rocket
• 100g baby spinach

Dressing:

• 3 tbsps balsamic vinegar
• 1 tbsp mustard
• 4 tbsps extra virgin olive oil
• 1 garlic clove, grated

Instructions:

• Cook the beetroots using a pressure cooker..
• Meanwhile on a baking tray, toss the onion wedges in 2 tbsp olive oil and season well. Add these to the oven and roast for 20 minutes.
• When the beetroots are baked and have cooled, remove the skin with your fingers - you might want to use gloves!
• Quarter the beetroots and place in a salad bowl or plate. Top with the capers, herbs, rocket and spinach.
• To make the dressing, whisk together all ingredients and drizzle over the salad.
• Top with the crumbled Greek White and serve.