“With being able to buy already process beets in the store, this should be easy to make. The recipe does not state what type of chillies. from the picture and what you can buy in England, I would guess it is a Holland red chile also called Dutch Chile, Finger Hot. A sub for this would be fresh cayenne pepper OR Fresno chile.”
READY IN:
15mins
SERVES:
10
YIELD:
1 bowl
UNITS:
US

Ingredients Nutrition

  • 7 ounces baby spinach leaves
  • 1 lb cooked beets
  • 14 ounces feta, crumbled
  • 1 bunch mint, roughly chopped
  • 1 bunch spring onion, finely chopped
  • 2 long red chilies, halved, de-seeded and finely chopped
  • Dressing
  • 5 tablespoons grapeseed oil
  • 5 tablespoons honey
  • 5 tablespoons lemon juice
  • 1 tablespoon Dijon mustard

Directions

  1. Scatter the spinach leaves onto large platter. Slice beets into wedges and arrange on top of the spinach. Scatter over the feta, min, onions and chillies.
  2. Dressing: put the oil, honey, lemon juice and mustard in a glass jar with a lid. Season with salt-pepper and close, then shake well. When ready to serve, pour the dressing over the salad and toss lightly to combine.

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