INGREDIENTS
2
medium beets
3 tbsp
olive oil, divided
Salt and pepper
2
portions salmon, about 165g each
1 tsp
butter
1 tbsp
balsamic vinegar
1 clove
garlic, minced
1 tsp
Dijon mustard
4
generous handfuls of baby spinach or other spring greens
1/2
avocado
2 tbsp
crumbled feta
2 tbsp
toasted pine nuts
8
Kalamata or green olives, pitted
3
sprigs fresh dill, roughly chopped