Beetroot, asparagus and feta salad

Name: Beetroot, asparagus and feta salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8
Ingredients: 1 clove garlic, crushed; 1/4 cup (60ml) olive oil; 1 1/2 tbsp lemon juice; Salt and freshly ground black pepper to taste; 2 bunches (340g) asparagus, halved; 200g feta cheese, crumbled; 1 cup loosely packed fresh mint leaves, torn; 450g can beetroot wedges, drained; 1/2 cup (50g) walnut halves, toasted

10 minutes + 5 minutes

Serves 8

Beetroot Asparagus Feta Salad

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Ingredients

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

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Method

Lemon dressing steps:
1. To make lemon dressing, combine garlic, olive oil, lemon juice, and salt and pepper in a jug.
Beetroot, asparagus and feta salad steps:
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.
Recipe from foodtolove.co.nz