Beetroot Lentil and Feta Salad

Beetroot Lentil and Feta Salad

  • 450 grams can whole baby beetroot (drained)
  • 400 grams can lentils (drained and rinsed)
  • 2 spring onions (finely sliced)
  • 50 grams wild rocket leaves
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon red wine vinegar
  • 60 grams crumbled feta cheese
  • freshly ground black pepper and salt (to taste)
  • Honey (to taste)
  1. Mix the red wine vinegar, extra virgin olive oil and honey for the dressing
  2. Cut any larger beetroot in half and combine with lentils and spring onions in a bowl. Add the rocket and drizzle with the dressing.
  3. Transfer salad to a serving platter, scatter with feta and a grinding of pepper and salt.

To transform this salad into a complete meal add grilled chicken.

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