Beetroot and Asparagus Salad

Posting here for nutritional content. Can be served warm on pasta, or cold as a side or with bread for a mini meal.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 8  medium beetroots
• 200  g asparagus spears
• 50  g feta cheese
• 125  ml  Greek salad dressing, as required
•  salt and pepper, to taste

Directions

1. Boil beetroots till tender. Rinse, drain, peel and dice.
2. Cut asparagus into 3cm lengths. Place into boiling salted water and boil for two minutes. Drain.
3. Combine the vegetables, add dressing and seasoning.
4. Gently fold in crumbled feta.
5. Serve warm or cold.