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%)
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.
Serves
6 as a side
Prep
15m
Cooking
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
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.
