The Food Gene

Roast Beetroot, Lentil & Feta Salad

Earthy beetroot, peppery lentils and salty feta with a honey mustard dressing.

By The Food Gene · https://thefoodgene.com/recipe/beetroot-lentil-feta-salad/

Prep
15 mins
Cook
40 mins
Serves
4
Level
Beginner

Salad

  • 500 g raw beetroot, peeled and cut into wedges
  • 1 tbsp olive oil
  • Salt and black pepper
  • 250 g cooked puy lentils
  • 100 g feta (vegetarian if needed), crumbled
  • 60 g rocket
  • 30 g walnuts, toasted

Dressing

  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp wholegrain mustard
  • 1 tsp honey
  1. 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. (40:00)
  2. Make the dressing. Shake the dressing ingredients together in a jar with a pinch of salt.
  3. Dress the lentils. Warm the lentils and toss with half the dressing.
  4. Assemble. Arrange the rocket, lentils and beetroot. Top with feta and walnuts and drizzle with the rest of the dressing.

Chef’s tip

Wear gloves when peeling beetroot, or rub your hands with lemon afterwards.

Storage

Keep the parts separate; they last 3 days in the fridge.

Swap it

Use goat's cheese or a vegan feta. For a nut-free salad, use toasted pumpkin seeds.

Nutrition

Approximate values per serving
Energy 386 kcal 1,615 kJ
Fat 25.5 g
of which saturates 6.2 g
Carbohydrate 21.7 g
of which sugars 11.3 g
Fibre 8 g
Protein 13.3 g
Salt 1.47 g