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Nutrition Australia's Beetroot, Lentil and Feta Salad served on a white plate, placed on a white table.
Beetroot, Lentil and Feta Salad
Prep time
15 mins
Cook time
N/A
Serves
6
Difficulty
Easy
A wholesome lunch or a side dish at a barbecue, this recipe is as versatile as it is fibre rich. Sweet beetroot, peppery rocket and creamy feta are a tasty accompaniment for the fibrous lentils. Give it a go – your microbiome (and tastebuds) will thank you!
Ingredients
Ingredients
• 450g can whole baby beetroot, drained
• 400g can lentils, drained and rinsed
• 2 spring onions, finely sliced
• 2 teaspoons extra virgin olive oil (10mL)
• 1 teaspoon red wine vinegar (10mL)
• 50g wild rocket leaves
• ¼ cup reduced fat feta cheese (62g), crumbled
• Freshly ground black pepper, to taste
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Method
1
Cut any larger beetroots in half and combine with lentils and spring onions in a bowl.
2
Combine oil and vinegar.
3
Add the rocket to bowl and drizzle with dressing. Gently toss to coat.
4
Transfer salad to a serving platter, scatter with feta and a sprinkle of pepper.
Notes

© This recipe was developed by Nutrition Australia. All rights reserved.

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