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Easy warm lentil and beetroot salad

Name: Easy warm lentil and beetroot salad
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: Servea 4
Cuisine: British recipes
Ingredients: 500g beetroot, cut into wedges; 2 red onions, cut into wedges; Olive oil for drizzling; 2 tbsp sherry vinegar; 300g lentils, such as puy; Extra-virgin olive oil to dress; 150g feta, crumbled; Small bunch each fresh mint, coriander and flatleaf parsley

Easy
December 2015

Easy
December 2015

Test kitchen approved

Servea 4
Hands-on time 15 min, oven time 45 min

A quick and nutritious midweek meal recipe that’s full of flavour from earthy beetroot, tangy feta and refreshing mint and coriander.

Add a little crunch to your salad, with hazelnuts, like in Amelia Freer’s speedy salad recipe.

Vegetarian recipes

Nutrition: per serving

Calories: 490kcals
Fat: 17.6g (6.5g saturated)
Protein: 27.2g
Carbohydrates: 48.8g (12.9g sugars)
Fibre: 13.8g
Salt: 1.2g

Nutrition: per serving

Calories: 490kcals
Fat: 17.6g (6.5g saturated)
Protein: 27.2g
Carbohydrates: 48.8g (12.9g sugars)
Fibre: 13.8g
Salt: 1.2g

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Ingredients

500g beetroot, cut into wedges
2 red onions, cut into wedges
Olive oil for drizzling
2 tbsp sherry vinegar
300g lentils, such as puy
Extra-virgin olive oil to dress
150g feta, crumbled
Small bunch each fresh mint, coriander and flatleaf parsley

Method

Heat the oven to 200°C/ 180°C fan/gas 6. Put the beetroot and onions in a roasting tin, drizzle with a little oil and toss to coat. Roast for 40 minutes or until tender, then add 1 tbsp vinegar, toss to coat and cook for 5 minutes more.
Meanwhile put the lentils in a pan, cover with cold water, bring to the boil and cook for 20 minutes or until tender. Drain, drizzle with extra-virgin olive oil and season with salt and pepper.
Mix the lentils, beetroot, onions, feta, herbs, remaining vinegar and a glug more extra- virgin olive oil in a bowl. Season to taste and serve warm.