Trim the top and tail of the beetroot and wrap it in aluminium foil ). Roast in the oven for about 30 minutes. Cook time may need to be adjusted depending on the size of the beetroot.
Cut the peaches into halves and then wedges. Grill the peaches on a griddle or Barbecue for a few minutes, to achieve a chargrilled mark. Set aside.
Once the beetroot is cooked, let it cool in the foil. Once cooled down, remove from the foil and under a running tap, rub the beetroot to remove the skin.
Cut the beetroot into bite-sized wedges.
Arrange the baby spinach on the serving plate.
Mix the olive oil, apple cider vinegar, salt and pepper in a jam jar and shake to emulsify.
Pour the dressing over the, the beetroot and peaches and give it a toss to mix.
Arrange the beetroot and peaches on top of the spinach.
Crumble the Feta between your fingers into chunks and sprinkle over the salad.