Project Description

Beetroot, Lentil and Fetta Salad

New Recipe

  • Serves 4-6
  • Preparation time: 20 minutes
  • Cooking time: 20 minutes

A refreshing beetroot and French lentil salad with fresh chopped herbs and tasty fetta chunks makes a delicious lunch or a perfect side dish to serve with lamb, chicken or fish.

Ingredients:

  • 10 baby beetroot
  • 180g Lemnos Traditional Fetta, drained and crumbled
  • 375g packet of French style lentils
  • 1 medium red onion, finely sliced
  • ½ cup fresh dill, roughly chopped
  • ½ cup each of mint and flat parsley leaves
  • 2 tbsps lemon juice
  • 4 tbsps olive oil
  • Sea salt and freshly ground black pepper

Method:

Preheat oven to 170oC.

  1. Thoroughly wash and peel the baby beetroot. Depending how big they are, cut them in halves or quarters. Drizzle them with 2 tablespoons of the olive oil and bake them in the preheated oven for about 25 minutes or until just tender.
  2. Bring a large saucepan of salted water to the boil and add the lentils. Cook for around 15 minutes or until they are just cooked.  Drain in a colander and rinse well under cold water until the water runs clear.  Empty into a large bowl.
  3. Add the beetroot with any oil it was roasted with, onion and herbs to the bowl with the lentils and stir to combine. Add the remaining olive oil and lemon juice, season to taste with salt and pepper.
  4. Transfer to a serving dish, scatter with crumbled Lemnos Traditional Fetta.

Serve chilled.

Tip: If you’re very short of time, you can speed up this dish by buying precooked baby beetroot and canned lentils instead of cooking them from scratch.

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