Name: Beetroot, caper and dill salad
Total time: 20 min
Yield: Serves 6
Ingredients: 6 vac-packed cooked beets, diced; 4 spring onions, finely chopped (including green bits); 1 tbsp small capers, rinsed and drained; ½ a small bunch dill, chopped; 1 tbsp red wine vinegar; 2 tbsp olive oil; 2 eggs, hardboiled and chopped

Beetroot Salad with Caper and Dill Recipe

6 vac-packed cooked beets
diced
4 spring onions
finely chopped (including green bits)
1 tbsp small capers
rinsed and drained
½ a small bunch dill
chopped
1 tbsp red wine vinegar
2 tbsp olive oil
2 eggs
hardboiled and chopped

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.