Beetroot, Green Bean, and Feta Salad

Good Pair Days -
  • 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