Beet & Feta Salad with Dill

Vinaigrette:
  • 4 Tbsp (60 ml.) olive oil
  • 2 Tbsp (30 ml) honey
  • 2 Tbsp (30 ml) Mead Vinegar (Chinook Vinegar Works)
  • 1/4 tsp (1.25 g) salt
  • 3/4 tsp (3.75 g) ground pepper
Salad:
  • 1 500ml jar Honey Pickled Beets, chopped
  • 1 C. (227g) crumbled feta cheese
  • 1/3 C. (75g) toasted pumpkin or sunflower seeds
  • Romaine lettuce, leaves torn, enough to balance other ingredients
  • 2 tomatoes, chopped or 2 cups (454 g) cherry tomatoes
  • 1 C. (227g) fresh dill leaves, loosely packed
Method:
Make vinaigrette. Combine other ingredients in a large salad bowl.
Just before serving, drizzle vinaigrette on salad.

Serves 4-6 people.