Preparation time : 15 minutes and 30 minutes cooking time. Difficulty: 3/5. Vegan (without the Greek yoghurt)
Roughly chop the beetroot.
Finely slice the shallots and add the salt, pepper, olive oil and balsamic vinegar.
Add the mint leaves, drizzle over the lime juice and stir.
Serve on a plate or in a shallow bowl, with the Feta cheese sprinkled on top.
Tip : very fresh and healthy, this salad is an excellent accompaniment to all autumn stew-type dishes.