Name: Easy Beetroot & Mint Summer Salad
Prep time: 15 min
Yield: Makes 4-6
Cuisine: Mediterranean
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

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.

My Meal Planner

My Shopping List

Email Recipe

Print Recipe

Makes 4-6

Prep Time 15 minutes

Easy

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: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

Shop Ingredients online

INGREDIENTS

Made with

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.

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.