Beetroot, caper and dill salad

Name: Beetroot, caper and dill salad
Total time: 20 min
Yield: Serves 6
Ingredients: 6 vac-packed cooked beets diced; 4 spring onions finely chopped (including green bits); 1 tbsp small capers rinsed and drained; ½ a small bunch dill chopped; 1 tbsp red wine vinegar; 2 tbsp olive oil; 2 eggs hardboiled and chopped

Janine Ratcliffe

Published: February 9, 2015 at 9:00 AM

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Serves 6

Easy

Total time: 20 mins

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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.

Vegetarian

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Ingredients

Nutrition

6 vac-packed cooked beets

diced
4 spring onions

finely chopped (including green bits)
1 tbsp small capers

rinsed and drained
½ a small bunch dill

chopped
1 tbsp red wine vinegar
2 tbsp olive oil
2 eggs

hardboiled and chopped

Nutrition: per serving

kcal80
fat5.6g
carbs4g
fibre1.3g
protein3.3g
salt0.3g

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.

Try our best vegetarian salad recipes here…

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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