Wash beetroot thoroughly and bake it in oven at 200 degrees (it is better if you wrap it in aluminium foil). Take it out in 40-45 minutes and let it cool. Meanwhile, blend cherries, dried coriander, garlic, ginger, salt, balsamic vinegar, pennyroyal or savoury and a little bit of sugar if cherries are too sour. Chop the beetroot in preferred sizes and mix with the cherry sauce. You can add beetroot or fresh spinach leaves, before serving. Sprinkle Feta and caramelized walnuts.