Beetroot and lentil salad with fetta

Topped with rocket, fetta and hazelnut, this beetroot and lentil salad makes for a tasty vegetarian side. It’s as easy as slow cooking the beetroot and lentils until tender, then tossing in a flavoursome vinaigrette.

6 as a side

15m

3h

Ingredients

  • 1 bunch beetroot
  • 1 cup (200g) French lentils, rinsed
  • 2 garlic cloves, crushed
  • 2 cups (500ml) salt-reduced vegetable stock
  • 1/4 cup (60ml) olive oil
  • 2 tbs sherry vinegar
  • 1 lemon, zested, juiced
  • 30g baby rocket leaves
  • 100g fetta, crumbled
  • 2 tbs hazelnuts, toasted, coarsely chopped

Method

STEP 1

Coarsely chop the beetroot stems and leaves. Peel the beetroot and cut into thick wedges. Place the beetroot wedges, stalks and leaves in a slow cooker with the lentils and garlic. 

STEP 2

Pour over the stock and cook for 2-3 hours on high (or 4-5 hours on low) or until lentils and beetroot are tender.

STEP 3

Combine the oil, vinegar, lemon zest and lemon juice in a small bowl. Season. 

STEP 4

Add oil mixture to the lentil mixture and stir to combine. Transfer to a serving bowl and top with rocket, fetta and hazelnuts to serve.

In the oven: To make this dish without a slow cooker, roast the beetroot mixture in a roasting pan, covered, at 140°C for 1 hour or until tender.

Dietary information

Egg-free
Gluten-free
Peanut-free
Sesame-free
Soy-free
Wheat-free
Heart healthy
No added sugar
Vegetarian

Nutrition Information

Per Serve

Energy: 1117kJ/267 Cals (13%)

Protein: 14g (28%)

Fat: 16g (23%)

Sat fat: 4g (17%)

Carb: 17g (5%)

Sugar: 5g (6%)

Fibre: 7g (23%)

Sodium: 456mg (23%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.