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Easy Beetroot & Mint Summer Salad
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Easy Beetroot & Mint Summer Salad

This casual summer salad is delicious served with Mediterranean Beetroot & Mint Greek-style Yoghurt Dip. Not only does this dip have amazing colour but it’s delicious with a combination of ingredients. We like to serve the dip on the side so people can dress it themselves.

Makes 4-6
Prep Time 15 minutes
Ingredients
50g sugar sp peas
130g bag baby spinach leaves
1 yellow pepper, sliced
Wattie's Baby Beetroot
1 Lebanese cucumber, cut into chunks
50g feta cheese, crumbled
¼ walnuts, toasted
135g pottle Mediterranean Beetroot & Mint Greek-style Yoghurt Dip

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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i

Baby Beetroot

Wattie's Beetroot has long been a Kiwi favourite, grown with pride in the the rich soil of the Hawke's Bay and harvested at their tender best.

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Method
Step 1
Blanch the sugar sps in lightly salted boiling water for 1 minute. Drain and cool in iced water.
Step 2
Place the baby spinach on a platter or in a salad bowl. Top with the sugar sps, yellow pepper, cucumber, Wattie's Baby Beetroot, feta and walnuts. Serve with Mediterranean Beetroot & Mint Greek-style Yoghurt Dip.
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Servings
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
50 g sugar sp peas
130 g bag baby spinach leaves
1 yellow pepper, sliced
Wattie's Baby Beetroot
1 L ebanese cucumber, cut into chunks
50 g feta cheese, crumbled
¼ walnuts, toasted
135 g pottle Mediterranean Beetroot & Mint Greek-style Yoghurt Dip
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