Take 2-3 beetroots. Boil for about 20 minutes, then allow to cool and little, slip off the skins, dice and leave to cool. Meanwhile take 3 tabelspoons olive oil, the same amount of lemon juice, a few mint leaves finely chopped and salt and pepper. Mix and leave to stand.
Put the cooled beetroot in a large bowl with 200g of dice feta cheese. Pour the dressing over, mix and serve.