Baby beetroot, feta & lentil salad
Please log in to save or rate. Serves: 4Time to make: 20 mins
Total cost: $15.40 / $3.85 per serve
(at time of publication)
Full ingredients list:
1 medium red onion, thinly sliced
2 tablespoons red wine vinegar
100g baby leaf salad mix
500g cooked baby beetroot, cut into wedges
1 x 400g can no-added salt lentils, rinsed, drained
¹/³ cup chilli-roasted cashews, coarsely chopped
70g reduced-fat feta, crumbled
Nutritional information (per serve)
Kilojoules:
1,603kJ
Calories:
384cal
Protein:
15.6g
Total fat:
16.7g
Saturated fat:
2.6g
Carbohydrates:
36.3g
Sugars:
16.5g
Dietary fibre:
12.3g
Sodium:
166mg
Calcium:
53mg
Iron:
4.7mg
Instructions
Instructions and steps:
1 Combine the onion and the vinegar in a large bowl. Stand mixture for 10 minutes. Season with cracked black pepper.
2 Add the salad mix, beetroot and lentils to bowl. Drizzle with 1½ tablespoons of olive oil and toss to combine. Serve the salad topped with nuts and feta.
About this recipe
First published: October 2018
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