Baby beetroot, feta & lentil salad

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No votes yet

Serves: 4
Time to make: 20 mins
Total cost: $15.40 / $3.85 per serve
(at time of publication)

Diabetes friendly Gluten free High fibre High iron Low kilojoule Low sodium Vegetarian

Ingredients
Nutrition info.

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

Recipe by:

Liz Macri

First published: October 2018

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