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: 

1. If using raw beets, wrap whole beets in tinfoil and bake ~45-60min until knife slices easily into the middle. Cool and peel.
2. Chop or dice salad vegetables and mix together in a bowl.
3. Mix dressing together. Combine all ingredients and serve.
4. 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.