Fresh Beetroot and Feta Cheese Salad
The sweetness of the beets with the salty Feta is great.
Servings: 4 people
Equipment
- Saucepan
Ingredients
- 1 450g can Beetroot drained and diced
- 200 grams Beans - Green
- 15 ml Vinegar - Red Wine
- 30 ml Cold Pressed Olive Oil Extra Virgin
- 1 clove Garlic crushed
- 15 grams Capers drained, rinsed and coarsely chopped
- 100 grams Cheese - Feta
Instructions
- Bring a saucepan of water to the boil, add the green beans and cook for 3 minutes or until just tender. Drain well.
- to make the dressing, put the red wine vinegar, oil, garlic, capers, salt and pepper to taste into a jam jar and shake.
- Divde the beans and beetroot among the serving dishes. Crumble the fate over the top and drizzle with the dressing.
