Beetroot Feta Lentil Salad
This beetroot feta lentil salad is a great salad if you're looking to try something a little different with your beets! Made using a combination of fresh, and store-bought ingredients, this salad is customisable depending on your time constraints!
Servings: 6 people
Calories: 412kcal
Ingredients
- 3 beetroot diced
- 14.5 oz brown lentils canned, rinsed and drained. (note 1)
- 4 oz feta
- ¼ cup dill very finely chopped
- 3 tablespoon mint very finely chopped
- 2 cups arugula optional
- ½ tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
Vinaigrette
- 1 tablespoon wholegrain mustard
- ½ tablespoon honey
- 4 tablespoon olive oil
- ½ tablespoon lemon juice
- ¼ teaspoon salt
- ¼ tsp pepper
Instructions
- Preheat oven to 420F/210C
- Dice beetroot, and toss in the ½ tablespoon of olive oil, and salt and pepper to taste.
- Place on an oven tray, and bake for 30-40 minutes, or until beetroot is soft and starting to brown. Set aside to cool.
- Add the beetroot, dill, mint, lentils, feta and arugula if using to a salad bowl.
- To make vinaigrette - combine ingredients in a jar and shake well. Taste, and adjust flavour according to taste.
- Pour vinaigrette over salad, and toss until well combined.
Notes
note 1 - if you can't find canned lentils, then you can make them on the stove top. Take ½ a cup of brown lentils, and rinse thoroughly. Add lentils and 2 cups of water to a saucepan. Bring to the boil, reduce heat and simmer for 15-20 minutes, until they are tender.
Nutrition
Calories: 412kcal | Carbohydrates: 48g | Protein: 21g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 472mg | Potassium: 838mg | Fiber: 22g | Sugar: 6g | Vitamin A: 465IU | Vitamin C: 8.4mg | Calcium: 155mg | Iron: 6mg
