Beetroot Lentil Feta and Walnut Salad
Prep time: 
Total time: 
Serves: 4
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 x 400g tin lentils, drained and rinsed
  • 150g rocket and/or baby spinach leaves
  • 1 x 425g tin baby beetroot, drained
  • 100g feta cheese, crumbled
  • ⅓ cup walnuts, either raw or toasted and broken
  • pepper to taste
  1. In a small bowl, whisk together olive oil and balsamic vinegar, then add the drained lentils and mix to coat. Set aside.
  2. On a large platter, arrange the rocket and/or spinach leaves and drained beetroot.
  3. Spoon the lentils evenly over the salad and drizzle with any extra dressing.
  4. Crumble the feta over and lastly sprinkle with the walnuts
  5. Add pepper to taste
  6. Serve
Recipe by Healthy Home Cafe at