Beetroot, walnut and feta salad

I forgot the onion but it was still delicious and I added a pear sliced which worked well. I also couldn't find feta so toasted goats cheese on bread and served on the side. healthy and tasty. 

• 3-4 medium beetroots
• 50g baby spinach
• 1/2 small red onion, thinly sliced
• 75g feta cheese, crumbled
• 1/4 cup walnuts, lightly toasted
• 2 tablespoons orange juice
• 1 tablespoon olive oil
• 1/2 teaspoon dijon mustard

1. 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. earing gloves, peel and discard skin from beetroot. Cut beetroot into 2cm pieces.
2. Step 2
   Combine spinach, onion, feta, walnuts and beetroot in a bowl. Toss to combine.
3. 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.