Name: Feta & Beetroot Salad
Prep time: 15 min
Total time: 15 min
Yield: 10
Ingredients: 200 g bag baby spinach leaves; 500 g cooked beetroot; 400 g feta cheese, crumbled; 1 bunch mint leaves, roughly chopped; 1 bunch spring onions, finely sliced; ⅓ cup walnuts, pistachios or almonds, roughly chopped; 4 tbsp rapeseed oil; 4 tbsp honey; 4 tbsp lemon juice; 1 tbsp dijon mustard; ½ tsp dried chilli flakes (optional)

Dec, 14, 2018 | | iloste-admin

CategorySaladsDifficultyBeginner

Prep Time15 minsTotal Time15 mins

200 g bag baby spinach leaves

500 g cooked beetroot

400 g feta cheese, crumbled

1 bunch mint leaves, roughly chopped

1 bunch spring onions, finely sliced

⅓ cup walnuts, pistachios or almonds, roughly chopped

For the dressing

4 tbsp rapeseed oil

4 tbsp honey

4 tbsp lemon juice

1 tbsp dijon mustard

½ tsp dried chilli flakes (optional)

Scatter the spinach leaves onto a large platter.
Slice the beetroot into wedges and arrange on top of the spinach.
Scatter over the feta, mint, spring onions and nuts.

To make the dressing, put the oil, honey, lemon juice, mustard and chilli flakes in a glass jar with a lid.
Season and shake well.

When ready to serve, pour the dressing over the salad and toss lightly to combine.

Ingredients