Balsamic Beetroot & Lentil Salad
Spring is the perfect time to enjoy vibrant, fresh flavours, and this Balsamic Beetroot & Lentil Salad does just that. With seasonal beets, tangy balsamic, and creamy feta, it’s a colourful, nourishing salad that’s light yet satisfying — a delicious way to celebrate the season’s best produce.
Salad Ingredients:
- 1 can brown lentils, drained, rinsed
- 1 large beetroot, roasted or tin of baby beets
- Seasonal Green Vegetable (e.g. ½ capsicum diced or chopped spinach)
- Salt and pepper to season
- 2 tbsp sweet chilli sauce
- ¼ cup mint or parsley to garnish
- 50g feta to crumble on top
Dressing Ingredients:
- 1 tbsp balsamic vinegar
- 1 clove garlic
- 1 tsp wholegrain mustard
- 2 tsp honey
- 2 tbsp oil
Method:
- If using raw beets, wrap whole beets in tinfoil and bake ~45-60min until knife slices easily into the middle. Cool and peel.
- Chop or dice salad vegetables and mix together in a bowl.
- Mix dressing together. Combine all ingredients and serve.
- Garnish with extra mint and feta
Notes:
- Keep the feta on top until serving – mixing it in too early can make it mushy and stain the salad.
- Once the roasted beets have cooled, the skin will slip off easily with the tinfoil – make sure to wear gloves so you don’t stain your hands!
- This salad works beautifully as a side dish or as a wholesome work lunch that travels well — just pack the dressing separately until ready to eat.
- Boost your protein by adding grilled chicken, salmon, boiled eggs or chickpeas.
- Use any seasonal greens like cucumber, zucchini, or spinach – whatever is fresh and crunchy!
- Lentils aren’t just tasty; they’re a fantastic source of plant protein and iron to keep you fuelled.