Beetroot Salad with Caper and Dill Recipe

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.



  • 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


  • 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.

Try our best vegetarian salad recipes here…

Chickpea and Halloumi Salad Recipe with Lentils

Nutritional Information

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