Greek-style beet and pomegranate salad

Instructions

1. Preheat oven to 190°C. Trim stems on beetroot to about 2cm. Wrap in foil and place on baking tray. Bake for 1½ hours or until tender when pierced with tip of a knife. Unwrap and cool. Slip skins from beetroot and cut each into 12 wedges.
2. Meanwhile, using hands, toss onion with lemon juice in a bowl. Set aside for onion to soften. Combine vinegar, oil and oregano in a small screw-top jar. Season with salt and pepper. Seal tightly and shake to combine.
3. Arrange spinach, capsicum and cucumber on a platter. Add beetroot, feta and olives. Drizzle with dressing and sprinkle with pomegranate seeds and extra oregano leaves.