Beetroot, Lentil & Spinach Salad with Feta

clock 10 minutes + 1 hour 20 minutes bowl Serves 4


  • 1 bunch small to medium beetroot, trimmed
  • 1 Tbsp olive oil
  • 420g can lentils, drained
  • 50g baby spinach leaves
  • 50g feta, crumbled
  • ¼ cup walnuts, toasted, roughly chopped
  • 1Tbsp extra virgin olive oil
  • 2 tsp balsamic vinegar
Buy these ingredients now


  • 1. Preheat oven to 200°C (180°C fan-forced). Place beetroot in a roasting pan. Drizzle with oil. Season to taste. Roast 1 hour, until tender when tested with a skewer. Cool.

  • 2. Halve large beetroots; peel if desired. Arrange beetroot, lentils and spinach on a serving dish.

  • 3. To make dressing: whisk together oil and vinegar. Season to taste. Drizzle over salad. Sprinkle with feta and walnuts. Serve.

  • Tip: Beetroot can be boiled, if preferred.

Related Recipes