- High in protein
- High in dietary fibre
- Vegetarian
- No added sugar
- Healthier living
- Seafood free
- Shellfish free
- Wheat free
- Soy free
- Sesame free
- Peanut free
- Gluten free
- Egg free
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.
- Serves6, as a side
- Cook time3 hour
- Prep time15 minutes
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
Nutritional information
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
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Beetroot and lentil salad with fetta
- Serves6, as a side
- Cook time3 hour
- Prep time15 minutes
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
Description
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.
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.