Beetroot, Lentil & Spinach Salad with Feta

10 minutes + 1 hour 20 minutes Serves 4

Ingredients

  • 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
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How to Chop Herbs

Method

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.

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