Boil the beetroot on medium heat for 45 minutes or until it can be easily pierced through with a knife

The skin will easily peel off. After removing the skin of the beetroot, wait to cool for 30 minutes and slice the beetroot into wedges.

Scatter the spinach leaves onto a large platter and arrange the beetroot on top of the spinach.

Cut the feta cheese into cubes and scatter on top of the beetroot.

Ready to serve