If using raw beetroot, put the beets in a pan and cover with warm water, then bring to the boil, reduce then simmer for 30 minutes. Once cooled enough to touch, top and tail the beets and then rub the skin off the beets or use a peeler.

Cut the beetroot into 4 - 6 wedges depending on the size of the beets. (You can leave these as is or optionally roast them in 1 tbsp olive oil and 1 tbsp honey to add a crispness to the exterior of the beets. If roasting, cook at 200˚C for 25 minutes, then cool).

Bake the walnuts at 175˚C for about 5 minutes. Keep an eye on them as they burn quickly if you don't! Remove and allow to cool.

Make the dressing by combining the dijon mustard, red wine vinegar and olive oil. Add the beetroot to the dressing and mix well.

Remove the leaves from the little gem and tear into bite sized pieces. Arrange on your bowls.

Add the beetroot on top of the leaves.

Chop the feta into cubes and slice the spring onion thinly. Sprinkle these on top of the salad along with the walnuts.

Add freshly ground black pepper to taste.