Food & Wine
Lentil, beetroot and feta salad
Bursting with colour and flavour, this lentil, beetroot and feta salad is the perfect side or stand-alone dish.
Serves: 6
Ingredients:
- 450g can whole baby beetroot
- 400g can lentils
- 2 spring onions, finely sliced
- 50g rocket leaves
- 2 teaspoons extra virgin olive oil
- 1 teaspoon red wine vinegar
- ¼ cup crumbled feta cheese
- freshly ground black pepper, to taste
Method:
- Half beetroot slices and combine with drained lentils and sliced spring onions in a bowl. Add the rocket and a drizzle of olive oil. Gently toss to coat the leaves in dressing.
- Transfer salad to a bowl or serving platter, scatter with crumbled feta cheese and grinding of pepper to taste.
Recipe courtesy of Legendairy – visit their site for more delicious food ideas.
Related links:
Pumpkin, fetta and beetroot quinoa salad