If you do not count the time for baking beets, then you can prepare this salad in 10 minutes.
I bake beets in the oven at 200*With about an hour. The time depends on its size.
After the beetroot has cooled a little, peel it and cut it into small cubes.
Cut the feta, too, or break it into small pieces. Instead of feta, you can take a young goat's cheese... who loves. I don't like.
Prepare the dressing-mix olive oil, balsamic vinegar, dried Italian herbs and add raspberry jam. This wonderful delicious jam will give our dressing a taste of summer.
Put cubes of beetroot, feta, green olives on a plate, dilute this splendor with picturesque splashes of corn or any other salad, for example, arugula, sprinkle with peas of pink pepper, salt and pepper if necessary and pour the dressing.