Beetroot & feta salad | Women's Weekly Food

Ingredients

• 3 large (750g) beetroot
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• 2 ripe tomatoes, seeded and finely chopped
• 1 eschalot, finely chopped
• 2 tablespoons finely chopped toasted walnuts
• 2 tablespoons finely chopped flat leaf parsley
• 1 tablespoon finely chopped mint
• 150g fetta, crumbled
• DRESSING
• 1 tablespoon tomato paste
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice