Australian Women's Weekly
Ingredients
Lemon dressing
Beetroot, asparagus and fetta salad
Method
Beetroot, asparagus and fetta salad
1.To make lemon dressing, combine garlic, olive oil, lemon juice, and salt and pepper in a jug.
2. Boil, steam or microwave asparagus until just tender; drain. Reserve 1/4 of the cheese.
3.Combine asparagus, mint, beetroot, cheese, nuts and dressing in a bowl. Top with reserved cheese.
