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THE DAIRY KITCHEN

Beetroot Lentil and Feta Salad

By THE DAIRY KITCHEN

Serves 6
Difficulty Easy
Preparation 10 MINS
Cooking 0 MINS
This impressive salad can be whipped up in minutes with a handful of simple ingredients.

Ingredients

450g can whole baby beetroot, drained
400g can lentils, drained and rinsed
2 spring onions, finely sliced
50g wild rocket leaves
2 teaspoons extra virgin olive oil
1 teaspoon red wine vinegar
1/4 cup crumbled feta cheese
freshly ground black pepper, to taste
Handy Tips
If you would like to make this salad in advance, dress the beetroot, lentils and spring onion and refrigerate. Toss in the rocket and sprinkle with feta just before serving.

Nutrition (per serve)

Energy (kj) 622
Sugars (g) 5.8
Protein (g) 7.5
Dietry Fibre (g) 2.2
Fat Total (g) 6.5
Sodium (mg) 407
Saturated (g) 2.9
Calcium (mg) 74
Carbohydrates (g) 12.5
Iron (mg) 0.3
All nutrition values are per serving.

Method

  1. Cut any larger beetroot in half and combine with lentils and spring onions in a bowl. Add the rocket and drizzle with combined oil and vinegar. Gently toss to coat.
  2. Transfer salad to a serving platter, scatter with feta and a grinding of pepper.

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