Lentil, beetroot and feta salad
5
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 1 • Difficulty: Easy
This salad is quick and easy to prepare - perfect to make ahead.
Ingredients
Beetroot, canned in brine, drained
100 g, (preferably baby variety)
Balsamic vinegar
1 tsp
Olive oil
1 tsp, extra virgin
Baby spinach
20 g
Reduced fat feta cheese
30 g, crumbled
Lentils, canned, rinsed, drained
¾ cup(s)
Instructions
1
Quarter or halve the beetroot, depending on the size. Combine vinegar and oil in a large bowl. Add lentils and season to taste with salt and pepper.
2
Add beetroot, spinach and feta to lentil mixture. Gently toss the salad and serve.
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