Spinach, Beetroot & Feta Salad

For some, salads are a waste of time at a bbq, it’s all about the meat and more meat. ¬†Obviously, as a beef and lamb producer, we fully encourage that. ¬†All we would say is that this salad does look very pretty even if looking at it is all you do.


  • 200g bag baby spinach leaves
  • 500g cooked beetroot
  • 2 x 200g packs feta cheese, crumbled
  • bunch mint leaves, roughly chopped
  • bunch spring onions, finely sliced
  • large handful of walnuts
  • 2 long red chillies, halved, deseeded and finely sliced

For the dressing

  • 5 tbsp rapeseed oil
  • 5 tbsp honey
  • 5 tbsp lemon juice
  • 1 tbsp Dijon mustard


  1. Scatter the spinach leaves onto a large platter. Slice the beetroot into wedges and arrange on top of the spinach. Scatter over the feta, mint, spring onions, walnuts and chillies.
  2. To make the dressing, put the oil, honey, lemon juice and mustard in a glass jar with a lid. Season and shake well. When ready to serve, pour the dressing over the salad and toss lightly to combine.

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