Beetroot, Lentil and Feta Salad

Delicious earthy flavours with creamy feta make this beetroot, lentil and feta salad irresistible.

Beetroot, Lentil and Feta Salad

Serves 4


600g small-medium beetroots
2 tbsp balsamic vinegar
1 tbsp honey
3 tbsp olive oil
1 cup green Puy lentils
1 orange, juiced
2 handfuls of spinach
1/2 red onion, thinly sliced
A handful of Italian parsley leaves
100g feta, crumbled
Salt and pepper


Preheat your oven to 200C. Line an oven tray with baking paper. Peel beetroot, cut into quarters and place on a baking tray. Drizzle over vinegar, honey, half the olive oil, salt and pepper. Roast for 40 minutes, or until tender. Cook lentils according to the packet instructions then drain and allow to cool. Season with salt and pepper, add the remaining oil and orange juice and toss to coat. Stir through the cooked beetroot, spinach, and red onion. Top with parsley and crumbled feta.

Your Next Delivery