Beetroot, caper and dill salad
- Preparation and cooking time
- Total time
- Easy
- 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
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.
