Method

Toast the pitas.
Mix olive oil, balsamic vinegar and grainy mustard together and season well.
Stir in half of a 15g pack of roughly chopped dill and set aside.
Divide sliced cooked beetroot among the pitas, crumble over feta and drizzle with dressing.
Garnish with more dill and serve with an ice-cold Hansa Pilsener.

For more recipe ideas that pair well with beer, read our food and beer pairing story, or try our Speedy Massaman curry and our Braaied Snoek with chilli and garlic oil.