Beetroot salad with lentils, spinach and feta

A meal packed with antioxidants and delicious goodness.
 
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Recipe from: 28 August 2015
Preparation time: 10 min
Cooking time: 1h 20 min
 
 

Ingredients

 
  • 6
    beetroot, leaves removed and scrubbed clean
  • 15
    ml
    olive oil
  • salt and freshly ground black pepper, to taste
  • 1
    400g can lentils, drained and rinsed
  • 50
    g
    baby spinach
  • 1
    roll of soft goat’s milk cheese, crumbled
  • 60
    ml
    chopped walnuts, toasted and coarsely chopped
  • DRESSING:
  • 20
    ml
    olive oil
  • 10
    ml
    balsamic vinegar
  • salt and freshly ground black pepper, to taste
Servings: Change Serving
 
 

Method

 

Oven temperature: 200ºC

Preheat the oven. Arrange the beetroot in a roasting tin. Drizzle the olive oil on top and season with salt and black pepper. Roast the beetroot for 1 hour or until cooked when tested with a skewer. Peel the beetroot if you prefer.
Beat the dressing ingredients together and set aside. Arrange the beetroot, lentils and spinach on a serving platter or individual plates and drizzle the dressing over the salad. Sprinkle goat’s milk cheese and walnuts on top and serve.

Words and image:
Home magazine

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