Lentil, beet & feta salad
Ready-cooked beetroot and canned lentils make this salad easy to assemble. Walnuts add crunch, while mustard dressing balances the sweet beetroot and salty feta.
15 minutes, start to finishLet’s make it.
- 01
Step 1
Whisk oil, vinegar, mustard and pepper in a bowl. Drain and rinse the lentils thoroughly.
- 02
Step 2
Toss lentils and beetroot with the dressing. Divide salad leaves between two plates.
- 03
Step 3
Spoon the lentil mixture over the leaves. Crumble over feta and scatter with walnuts just before serving.
Make it your own.
- Use plain cooked beetroot rather than pickled beetroot to keep the dressing balanced.
Keeping the leftovers
Refrigerate promptly. Keep dressing and fresh toppings separate where possible; use within 2 days. Add avocado or delicate leaves just before serving.
Food safety references: cooking temperatures · cold storage · rice storage guidance.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
