This recipe is adapted from recipe from BBC Good Food July 2012. However, I made some changes in the method to suit my own purposes!
Lay the salad leaves on the place
the chorizo to a hot frying pan, be careful it doesn’t burn
cooked add the balsamic vinegar and cook for 1 minute
the chorizo and vinegar onto the beetroot
the feta over the salad and sprinkle with chopped mint
Drizzle a little olive oil over the salad and serve