Beetroot, dill and feta pitas

A speedy, tasty pita meal, which pairs beautifully with a cold beer.

Serves: 6

Preparation time: 7 minutes


4 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tsp grainy mustard
Half of 15g roughly chopped pack dill
400g cooked and sliced beetroot
100g Greek feta
6 pitas


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.

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