Beetroot, Lentil and Feta Salad


600g small-medium beetroots

2 tbsp balsamic vinegar

1 tbsp honey

3 tbsp olive oil

1 cup green Puy lentils

1 orange, juiced

2 handfuls of spinach

1/2 red onion, thinly sliced

A handful of Italian parsley leaves

100g feta, crumbled

Salt and pepper


Preheat your oven to 200C. Line an oven tray with baking paper. Peel beetroot, cut into quarters and place on a baking tray.

Drizzle over vinegar, honey, half the olive oil, salt and pepper. Roast for 40 minutes.

Cook lentils according to the packet instructions then drain and allow to cool. Season with salt and pepper, add the remaining oil and orange juice and toss to coat.

Stir through the cooked beetroot, spinach, and red onion.

Top with parsley and crumbled feta then serve.


Join Our Newsletter