2-3 servings

1 Beetroot
2 Cups of Crumbled Feta Cheese
2 Cups of finely chopped kale (OPTIONAL)
1 Cup of cooked Tri-color Quinoa (OPTIONAL)

Honey Mustard Dressing:
1/4 Cup Mayo
1/2 TBsp Dijon Mustard
1/2 TBsp Yellow Mustard
1 1/2 TBsp honey
1/2 TBsp apple cider vinegar
1/4 tsp garllic power
1/4 tsp paprika
1/4 salt
3 cracks of freshly ground black pepper

Wrap beetroot in aluminium foil with a drizzle of olive oil and roast in the oven at 200 degrees C for 45 to 60 mins or until fork tender.
Peel off the skin and dice into small cubes (petit des).
Toss vegetables with the dressing.
Crumble feta cheese on top of plate without tossing.

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