Roast Beetroot, Lentil & Feta Salad

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

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

Prep
15 mins
Cook
40 mins
Yield
Serves 4
Level
Easy

Ingredients

Salad

  • 500 g raw beetroot, peeled and cut into wedges
  • 1 tbsp olive oil
  • 250 g cooked puy lentils
  • 100 g feta, 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

Method

  1. Roast the beetroot. Toss the beetroot in the oil, season and roast at 200°C (180°C fan) for 40 minutes.
  2. Make the dressing. Shake the dressing ingredients together in a jar.
  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 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.