Name: Beetroot, asparagus and fetta salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8
Ingredients: Lemon dressing; 1 clove garlic, crushed; 1/4 cup (60ml) olive oil; 1 1/2 tablespoon lemon juice; salt and freshly ground black pepper to taste; 2 bunches (340g) asparagus, halved; 200 gram feta cheese, crumbled; 1 cup loosely packed fresh mint leaves, torn; 450 gram can beetroot wedges, drained; 1/2 cup (50g) walnut halves, toasted

Beetroot, asparagus and fetta salad

A beautiful salad with a gorgeous combination of flavours and textures.

Serves 8

Prep

10M

Cook

Total

15M

Skip to Recipe

This simple vegetable dish only utilises a couple ingredients, but the fresh mint, sweet beetroot and salty fetta make this a sophisticated side to fish, pork or poultry.

Looking for more beetroot dishes or more salad recipes?

Ingredients

Lemon dressing

1 clove garlic, crushed

1/4 cup (60ml) olive oil

1 1/2 tablespoon lemon juice

salt and freshly ground black pepper to taste

2 bunches (340g) asparagus, halved

200 gram feta cheese, crumbled

1 cup loosely packed fresh mint leaves, torn

450 gram can beetroot wedges, drained

1/2 cup (50g) walnut halves, toasted

Method

1.To make lemon dressing, combine garlic, olive oil, lemon juice, and salt and pepper in a jug.

2. Boil, steam or microwave asparagus until just tender; drain. Reserve 1/4 of the cheese.

3.Combine asparagus, mint, beetroot, cheese, nuts and dressing in a bowl. Top with reserved cheese.

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Ingredients

Method

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