A warm salad of beetroot, lentil & feta  

A delicious wintry salad that’s easy to make

Prep | less than 5 mins 

Cook | 20 mins 

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | gluten-free | 30 minute meal

INGREDIENTS 

500g cooked beetroot, cut into wedges

2tbsp red wine vinegar

1tbsp, extra virgin olive oil 

400g tin cooked green lentils 

Large handful of flat-leaf parsley, rough-chopped

Salt and freshly ground black pepper 

100g vegan feta, crumbled 

METHOD 

Preheat the oven to 200c. Add the beetroot to a roasting tin, drizzle with oil and cook for 15 mins. Add 1tbsp red wine vinegar, toss to coat, and cook for a further 5 minutes. At the same time, cook the lentils. Drain them then add to the roasting tin along with a drizzle of olive oil, the parsley and some seasoning. Toss to coat then portion into serving dishes and top with the feta. Serve warm. Absolutely delicious! Enjoy x

Copyright (c) misterrands.com

Published by misterrands

Mindful living blogger (recipes, lifestyle & travel) based in beautiful rural north yorkshire 🚜 🐮 🐑

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