Name: Beetroot, lentil and spinach salad with feta
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Yield: 4
Ingredients: Beetroot, lentil and spinach salad with fetta; 1 bunch small to medium beetroot, trimmed (see tip); 1 tablespoon olive oil; 400 gram lentils, drained; 50 gram baby spinach leaves; 50 gram goat's feta, crumbled; 1/4 cup (30g) walnuts, toasted, roughly chopped; Dressing; 1 tablespoon extra virgin olive oil; 2 teaspoon balsamic vinegar

Beetroot, lentil and spinach salad with feta

This tasty vegetarian salad is beautiful served on it's own as a light Summer dish or as part of a a big spread for your next dinner party. The combination of creamy, salty feta with hearty lentils and roasted beetroot will delight all your guests.

Beetroot, Lentil and Spinach Salad with Fetta

Serves 4

Prep

10M

Cook

1H 20M

Total

1H 30M

Ingredients

Beetroot, lentil and spinach salad with fetta

1 bunch small to medium beetroot, trimmed (see tip)

1 tablespoon olive oil

400 gram lentils, drained

50 gram baby spinach leaves

50 gram goat's feta, crumbled

1/4 cup (30g) walnuts, toasted, roughly chopped

Dressing

1 tablespoon extra virgin olive oil

2 teaspoon balsamic vinegar

Method

Beetroot, lentil and spinach salad with fetta

1.Preheat oven to 200°C (180°C fan-forced). Place beetroot in a roasting pan. Drizzle with oil. Season to taste. Roast 1 hour, until tender when tested with a skewer. Cool.

2.Halve large beetroots; peel if desired. Arrange beetroot, lentils and spinach on a serving platter.

3.To make dressing: whisk together oil and vinegar. Season to taste. Drizzle over salad. Sprinkle with feta and walnuts. Serve.