Beet and feta salad with dill
4 Tbsp (60 ml.) olive oil
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
Make vinaigrette. Combine other ingredients in a large salad bowl.
Just before serving, drizzle vinaigrette on salad.
Serves 4-6 people.
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