Finely slice the beetroot as thin as you possibly can (you could always use a mandolin for this) and arrange on a platter or large plate.
Crumble over the feta then scatter over the sliced spring onions and toasted pine nuts.
Make the dressing: in a small bowl, whisk together all the remaining ingredients until combined.
Spoon the dressing over the beetroot salad and then serve immediately.
* Please note, this recipe is not suitable for vegetarians as it contains feta.