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Beetroot, Feta and Dill Salad
Beetroot, Feta and Dill Salad Recipe

An eccentric blend of beetroot, baby spinach and feta drizzled with a delightful, dill dressing.

Ingredients
  • 500g tin baby beetroot, halved
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  • 150g baby spinach leaves
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  • ½ cup walnuts, toasted
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  • 100g Danish feta, crumbled
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  • 2 Tbsp. extra virgin olive oil
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  • 1 Tbsp. red wine vinegar
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  • 2 Tsp. Gourmet Garden Dill
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Procedure SERVES 4

Step 1
Drain beetroot and cut into halves.

Step 2
Arrange the spinach leaves on a large serving platter. Scatter the beetroot, walnuts and feta over the spinach.

Step 3
Combine the oil, vinegar and Gourmet Garden Dill in a screw-top jar and shake until well combined. Taste and season with salt and pepper.

Step 4
Drizzle over the salad and serve immediately.
 
Dill
This recipe uses these Gourmet Garden Products
Gourmet Garden Dill
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