Beet and feta salad with dill

Beet and feta salad with dill

Vinaigrette:

4 Tbsp (60 ml.) olive oil
2 Tbsp (30 ml) honey
2 Tbsp (30 ml) wine vinegar
¼ tsp (1.25 g) salt
¾ tsp (3.75 g) ground pepper

Salad:

1  500ml jar Honey Pickled Beets, chopped
1 cup (227g) crumbled feta cheese
1/3 cup (75g) toasted pumpkin or sunflower seeds
Romaine lettuce, leaves torn, enough to balance other ingredients
2 tomatoes, chopped or 2 cups (454 g) cherry tomatoes
1 cup (227g) fresh dill leaves, loosely packed

Beet & Feta saladMake vinaigrette. Combine other ingredients in a large salad bowl.
Just before serving, drizzle vinaigrette on salad.

Serves 4-6 people.

To print this recipe please go to Beet and feta salad with dill

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