Beetroot, asparagus and feta salad

This simple vegetable dish only utilises a couple ingredients, but the fresh mint, sweet beetroot and salty fetta make this a sophisticated side to fish, pork or poultry.

  • 10 mins preparation
  • 5 mins cooking
  • Serves 8
  • Print


Lemon dressing
  • 1 clove garlic, crushed
  • 1/4 cup (60ml) olive oil
  • 1 1/2 tablespoon lemon juice
  • salt and freshly ground black pepper to taste
Beetroot, asparagus and fetta salad
  • 2 bunches (340g) asparagus, halved
  • 200 gram feta cheese, crumbled
  • 1 cup loosely packed fresh mint leaves, torn
  • 450 gram can beetroot wedges, drained
  • 1/2 cup (50g) walnut halves, toasted


Beetroot, asparagus and fetta salad
  • 1
    To make lemon dressing, combine garlic, olive oil, lemon juice, and salt and pepper in a jug.
  • 2
    Boil, steam or microwave asparagus until just tender; drain. Reserve 1/4 of the cheese.
  • 3
    Combine asparagus, mint, beetroot, cheese, nuts and dressing in a bowl. Top with reserved cheese.

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