What you'll need:200g baby spinach leaves500g cooked beetroot400g feta cheese, crumbledA bunch of mint leaves, roughly choppedA bunch of spring onions, finely sliced2 long red chillies, halved, deseeded, and finely slicedFor the Dressing5 tbsp rapeseed oil5 tbsp honey5 tbsp lemon juice1 tbsp Dijon mustardTime: 15 minsServes: 8MethodFirstTake a large
What you'll need:
- 200g baby spinach leaves
- 500g cooked beetroot
- 400g feta cheese, crumbled
- A bunch of mint leaves, roughly chopped
- A bunch of spring onions, finely sliced
- 2 long red chillies, halved, deseeded, and finely sliced
For the Dressing
- 5 tbsp rapeseed oil
- 5 tbsp honey
- 5 tbsp lemon juice
- 1 tbsp Dijon mustard
Time: 15 mins
Take a large salad platter, and scatter spinach leaves all over it. Slice the beetroot into wedges, and arrange on top of the leaves. Scatter the mint, feta, chillies, and spring onions over the lot.
To make the dressing, simply put all of the ingredients into a clean glass jam jar, shut the lid, and shake very well until mixed. Pour all over the salad, and serve. Yum!
This recipe will go brilliantly with the supple Elysian Springs 'Silent Waters' Pinot Noir 2017. These two should be a winning combo!
There you have it -- a special recipe for Beetroot and Feta Salad!
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