Recipe

Beetroot, asparagus and feta salad

This easy beetroot, asparagus and feta salad is packed full of colour and goodness and makes an appetising addition to the barbecue table. The tangy dressing and walnuts add an extra depth of flavour and texture.

  • 5 mins cooking
  • Serves 6
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Ingredients

Beetroot, asparagus and feta salad
  • 1/4 cup (60ml) olive oil
  • 1 1/2 tablespoon lemon juice
  • 1 clove garlic, crushed
  • 340 gram (11 ounces) asparagus, halved crossways
  • 200 gram (6½ ounces) feta cheese, crumbled
  • 1 cup loosely packed fresh mint leaves, torn
  • 450 gram (14½ ounces) canned beetroot (beets) wedges, drained
  • 1/2 cup (50g) roasted walnut halves

Method

Beetroot, asparagus and feta salad
  • 1
    To make lemon dressing, place olive oil, lemon juice and garlic in screw-top jar; shake well.
  • 2
    Boil, steam or microwave asparagus until just tender; drain.
  • 3
    Place asparagus and dressing in large bowl with remaining ingredients; toss gently to combine.

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