Ingredients

  • 250g pack vacuum packed cooked beetroot in natural juices
  • 40g feta cheese
  • 2 British spring onions, washed, trimmed and sliced
  • 20g Sainsbury's pine nuts, toasted
  • ½ red chilli, washed, deseeded and finely chopped
  • 2 tablespoons Sainsbury's medium olive oil
  • Pinch of sugar
  • 1 tablespoon Sainsbury's white wine vinegar
  • 1 teaspoon fresh mint sauce by Sainsbury's

Method

  1. 1 Finely slice the beetroot as thin as you possibly can (you could always use a mandolin for this) and arrange on a platter or large plate.
  2. 2 Crumble over the feta then scatter over the sliced spring onions and toasted pine nuts.
  3. 3 Make the dressing: in a small bowl, whisk together all the remaining ingredients until combined.
  4. 4 Spoon the dressing over the beetroot salad and then serve immediately.
  5. 5 * Please note, this recipe is not suitable for vegetarians as it contains feta.

Nutritional Details

Each serving provides
  • Energy 611kj 146kcal 7%
  • Fat 11.3g 16%
  • Saturates 2.7g 14%
  • Sugars 1.1g 1%
  • Salt 0.3g 5%

% of the Reference Intakes

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