Juliet’s Feta & Beetroot Salad
Whether you’re watching the match at home with family, or looking for a healthy snack to bring to Croker - check out our great recipes from Cork legend Juliet Murphy!
5 people
0 minutes
15 minutes
Ingredients
- 1 - Fresh SuperValu Mixed Chilli halved, deseeded and finely sliced
- 100 g SuperValu Baby Spinach
- 250 g SuperValu Beetroot cooked
- 200 g SuperValu Feta Cheese crumbled
- 1 bunch SuperValu Fresh Mint roughly chopped
- 1 bunch SuperValu Scallions finely sliced
For the dressing:
-
1
tbsp
Dijon Mustard
-
5
tbsp
Lemon Juice
-
5
tbsp
SuperValu Honey
-
5
tbsp
SuperValu Olive Oil
Method
- Scatter the spinach leaves onto a large platter. Slice the beetroot into wedges and arrange on top of the spinach. Scatter over the feta, mint, spring onions and chilli.
- To make the dressing, put the oil, honey, lemon juice and mustard in a glass jar with a lid. Season and shake well. When ready to serve, pour the dressing over the salad and toss lightly to combine.
