Step 1

Preheat oven to 180°C/160°C fan-forced. Wash beetroot. Pat dry. Wrap in foil. Place on a baking tray. Roast for 1 hour or until tender. Cool for 15 minutes. Meanwhile prepare remaining ingredients. Wearing gloves, peel and discard skin from beetroot. Cut beetroot into 2cm pieces.

Step 2

Combine spinach, onion, feta, walnuts and beetroot in a bowl. Toss to combine.

Step 3

Place orange juice, oil and mustard in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Add to beetroot mixture. Toss to combine. Serve.