Beetroot, lentil and feta salad

Summary

Yield
Servings
Prep time15 minutes
Meal categorySalad
Recipe sourceDairy Australia

Description

Light, colourful and tasty!

Ingredients

450Canwhole baby beetroot (drained)
400Canlentils (drained and rinsed)
2 spring onions (finely sliced)
2Teaspoonextra virgin olive oil
1TeaspoonRed Wine Vinegar
50Gramrocket leaves
1⁄4Cupfeta cheese (crumbled)
  ground black pepper (to taste)

Instructions

  1. Cut any larger beetroots in half and combine with lentils, spring onions and rocket in a bowl.
  2. Combine oil and vinegar, drizzle over salad and toss to combine.
  3. Transfer salad to a serving platter, scatter with feta and a sprinkle of pepper.

 

Notes

  • To boost protein in this salad (and make it a meal), add some grilled chicken or lamb.
  • Beetroot is a versatile vegetable that can be used in salads, dips, and sandwiches.
  • Beetroot is rich in antioxidants and folate, which helps build healthy new cells.

 

Recipe reproduced with permission from Dairy Australia. For more great recipes visit: www.legendairy.com.au/recipes

AttachmentSize
DA Recipe Card-Beetroot Lentil and Feta Salad_print.PDF719.89 KB

 

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