Looking for a vibrant, nutritious salad that packs a punch of flavor and color? This Green Lentil, Beetroot, and Feta Salad is a delightful blend of earthy lentils, sweet roasted beetroot, and tangy feta, perfect for a healthy lunch or a show-stopping side dish. Packed with protein, fiber, and vitamins, it’s not just delicious—it’s a powerhouse of nutrition! Let’s get cooking.
Ingredients:
1 cup green lentils, rinsed
3 medium beetroots, peeled and diced
100g feta cheese, crumbled
1 small red onion, finely sliced
2 cups mixed greens (spinach, arugula, or your choice)
1/4 cup fresh parsley, chopped
1/4 cup walnuts or sunflower seeds (optional, for crunch)
For the dressing:
3 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp lemon juice
1 tsp Dijon mustard
Salt and pepper to taste
Instructions:
Cook the Lentils:Rinse the lentils and place them in a saucepan with 3 cups of water. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the lentils are tender but still hold their shape. Drain and set aside to cool.
Roast the Beetroots:Preheat the oven to 200°C (400°F). Toss the diced beetroot in a little olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized. Allow to cool.
Make the Dressing:In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, Dijon mustard, salt, and pepper until well combined.
Assemble the Salad:In a large bowl, combine the cooked lentils, roasted beetroot, sliced red onion, and mixed greens. Drizzle with the dressing and toss gently to combine.
Top with Feta and Extras:Sprinkle the crumbled feta cheese over the salad, and if desired, add chopped walnuts or sunflower seeds for a bit of crunch. Garnish with fresh parsley.
Serve and Enjoy:Serve immediately or refrigerate for an hour to let the flavors meld. This salad can be enjoyed warm or cold.
Whether for a weekday meal or a dinner party, this salad is sure to impress!
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