Beetroot, spiced almond, date and feta salad

Ingredients

• 3 tablespoon red wine vinegar
• 1 teaspoon sugar
• 1/2 red onion, thinly sliced
• 3 beetroot large or 4 medium, peeled, cut into 2-3cm cubes
• olive oil, for cooking
• 1/2 cup raw almonds, chopped
• 3 clove garlic, chopped
• 1 tablespoon ground sumac
• 1/2 teaspoon chilli flakes
• 120 gram baby spinach and/or baby beetroot leaves
• 4-5 medjool dates (or 6-8 regular dried dates), chopped
• 75-100g feta, crumbled
• extra virgin olive oil for dressing salad