This simple vegetable dish only utilises a couple ingredients, but the fresh mint, sweet beetroot and salty fetta make this a sophisticated side to fish, pork or poultry.
Ingredients
Lemon dressing
1 clove garlic, crushed
1/4 cup (60ml) olive oil
1 1/2 tablespoon lemon juice
salt and freshly ground black pepper to taste
Beetroot, asparagus and fetta salad
2 bunches (340g) asparagus, halved
200 gram feta cheese, crumbled
1 cup loosely packed fresh mint leaves, torn
450 gram can beetroot wedges, drained
1/2 cup (50g) walnut halves, toasted
Instructions
To make lemon dressing, combine garlic, olive oil, lemon juice, and salt and pepper in a jug.
Microwave asparagus until just tender; drain. Reserve 1/4 of the cheese.
Combine asparagus, mint, beetroot, cheese, nuts and dressing in a bowl. Top with reserved cheese.
