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Beetroot, Lentil & Feta Salad

Beetroot, Lentil & Feta Salad

This salad has an amazing mingle of flavours and textures. It is a great way to transform a can of lentils into a beautiful salad of rich colours. Loaded with nutrients, this is sure to become a quick salad for lunch or dinner!

Serves 4-6
1 can lentils, drained and rinsed
2 large beetroot, roasted (you can use vacuum packed or 1 can for convenience)
1 1/2 cup chopped seasonal vegetables e.g. capsicum, broccoli, courgette, asparagus, radish, sliced red cabbage...options are endless
Salt and pepper to season
1 Tbsp sweet chili sauce
Crumbled feta to your liking
ΒΌ cup parsley or mint to garnish
Optional to add walnuts or sunflower seeds

Dressing:
1 Tbsp balsamic vinegar
1 tsp cider vinegar or lemon juice
2 cloves garlic
1 tsp whole grain mustard
1 Tbsp honey
2 Tbsp oil

Method
1. Peel, dice and roast beetroot in a little olive oil for 40-60mins until soft. Dice into small cubes
2. Mix dressing in a glass jar/shaker.
3. Combine all ingredients and serve.

About the Author

Kate Morland

Kate Morland

This blog was started during my pregnancy in 2015 with our 3rd child. Toby and I are busy; we love our crazy busy life fill of active adventures, healthy food and taking time to smell the roses. We want to share our experiences with you to inspire and empower healthy and fulfilling lives. Watch us as we grow! 

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