This recipe was given to me by a friend. I cannot believe how quick, simple and impressive this salad dish is. It is definitely a dish where you can keep most of the ingredients to hand and whip it up at short notice!
Hints & Tips
- I use Meredith Dairy Marinated Goats Fetta for this recipe but you could use any.
- GF, Veg, SF
- Category: Gluten Free, Salads, Side Dishes, Sugar Free, Vegetables, Vegetarian
Ingredients
- 320 grams Jar of Marinated Fetta in Olive Oil
- 2 x 450g Tins Baby Beetroot
- 100 grams Baby Spinach Leaves
- 50 grams Toasted Pine Nuts
Instructions
- Drain the tins of baby beetroot. if some are very large, slice in half so all are a similar size.
- Place the beetroot in a large salad bowl.
- Pick out the pieces of fetta, cut into pieces and add to the beetroot.
- Add the baby spinach leaves to the salad.
- Empty the olive oil in which the fetta was marinated in all over the salad and toss until dressed.
- Sprinkle with toasted pine nuts and serve immediately.
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