Trim the leaves from the beetroots, taking care not to cut the skin. Rinse under running water and place in a large pan of water. Bring to the boil then for 30 minutes or until the beets can be easily pierced with a fork.
Lift the beets out of the water and leave to cool for a few minutes. When they are cool enough to handle, peel off the skin and cut into thick slices.
Toast the caraway seeds in a small frying pan for a couple of minutes.
Make the dressing by mixing together the oil and vinegar, a little salt and the toasted caraway seeds.
Wash the watercress and remove the hard stalks. Wash the spinach and rocket leaves, mix with the watercress and divide between two plates.
Notes from the cook
A simple, satisfying salad and you can buy ready cooked beetroots in supermarkets or greengrocers if you want to cut the prep time.Beetroot is an ideal partner for oily fish.
Try replacing the feta with smoked mackerel or poached salmon for a delicious alternative.