Roast Beetroot, Lentil & Feta Salad
Earthy beetroot, peppery lentils and salty feta with a honey mustard dressing.
- Under an hour
- Beginner
- Vegetarian
- Gluten-free
A salad that is filling enough for dinner.
Dress the lentils while they are warm; they soak up the flavour.
Ingredients
Serves
Salad
Dressing
Method
-
Roast the beetroot
Heat the oven to 200°C (180°C fan). Toss the beetroot in the oil, season and roast for 40 minutes, until tender.
Timer: 40:00
-
Make the dressing
Shake the dressing ingredients together in a jar with a pinch of salt.
-
Dress the lentils
Warm the lentils and toss with half the dressing.
-
Assemble
Arrange the rocket, lentils and beetroot. Top with feta and walnuts and drizzle with the rest of the dressing.
Questions about this recipe
- Can I use ready-cooked beetroot?
Yes, but use the kind without vinegar. Skip the roasting and just cut it into wedges.
