Back home
Ingredients
Method
- 50g fresh green beans
- 100g cooked beetroot
- 25g baby spinach
- 40g feta, crumbled
- Extra virgin olive oil
- Simmer the green beans for 4-5 minutes in boiling salted water, then drain, and rinse under cold water until cool. Chop the beetroot into bitesize portions, then toss with the beans and spinach. Place in a bowl, top with the crumbled feta, and drizzle lightly with olive oil and a small pinch of sea salt. Sheer perfection.
10 mins
1 serving
Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!
Build my box