Raw beetroot, feta and lentil salad
An easy, cafe style, vegetarian salad that you can make at home!
Ingredients
Method
Ingredients
- 2 beetroot (about 400g)
- 400g can Wattie’s Lentils in Springwater, drained
- 1 small red onion, finely diced
- ½ punnet cherry tomatoes, halved
- ¼ - ½ cup Eta Lite and Free Honey Mustard Dressing
- 50g traditional feta, crumbled
- Salad leaves
Method
- Peel and coarsely grate the beetroot into a mixing bowl.
- Add the drained Wattie’s Lentils, red onion and cherry tomatoes. Mix through Eta Lite and Free Honey Mustard Dressing.
- Place the salad leaves on a serving platter. Spoon over the salad. Just before serving scatter over the crumbled feta and lightly toss into the salad.
Tips:
- Use disposable gloves when handling the raw beetroot to avoid staining your hands.
FAQs:
- Can I substitute any ingredients in this recipe?
- Yes! Switch it up and replace the lentils with drained Wattie’s Black Beans in Springwater, and replace the feta cheese with crumbled blue cheese.
- What are the benefits of raw beetroot?
- Raw beetroots are high in nutrients and low in calories. Other benefits include lowering blood pressure, helps to fight inflammation, and can help improve digestive health.