Beetroot, caper and dill salad
Serves 6
Easy
Total time:
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.
Skip to ingredients
- 6 vac-packed cooked beetsdiced
- 4 spring onionsfinely chopped (including green bits)
- 1 tbsp small capersrinsed and drained
- ½ a small bunch dillchopped
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
- 2 eggshardboiled 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.
