3339

Beetroot, caper and dill salad

  • serves 6
  • Easy

A quick and easy salad that takes minutes to prepare. Leave for the flavours to mingle then serve with hard-boiled eggs and fresh dill.

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Ingredients

  • vac-packed cooked beets 6, diced
  • spring onions 4, finely chopped (including green bits)
  • small capers 1 tbsp, rinsed and drained
  • dill ½ a small bunch, chopped
  • red wine vinegar 1 tbsp
  • olive oil 2 tbsp
  • eggs 2, hardboiled and chopped

Method

  • Step 1

    Toss everything except the eggs together and leave for 1 hour. When you’re ready to serve, arrange on a platter and sprinkle over the egg and some extra dill.

Nutritional Information

  • Kcals 80
  • Carbs 4g
  • Protein 3.3g
  • Fat 5.6g
  • Salt 0.3g
  • Fibre 1.3g
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