Beetroot, asparagus, feta salad

Celebrate the new season with this tasty spring-inspired recipe

10 mins preparation | 5 mins cooking | Serves 8



Lemon dressing

  • 1 clove garlic, crushed
  • 1/4 cup (60ml) olive oil
  • 1 1/2 tablespoon lemon juice
  • salt and freshly ground black pepper to taste

Beetroot, asparagus & feta salad

  • 2 bunches (340g) asparagus, halved
  • 200g feta cheese, crumbled (reserve 50g as a garnish)
  • 1 cup loosely packed fresh mint leaves, torn
  • 450g can beetroot wedges, drained
  • 1/2 cup (50g) walnut halves, toasted


  1. To make the lemon dressing, whisk all the ingredients together in a jug.
  2. Boil, steam or microwave asparagus until just tender and drain.
  3. Combine asparagus, mint, beetroot, 3/4 of the cheese, nuts and dressing in a bowl. Top with reserved cheese.

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