Lentil Salad with Beetroot, Feta & Mint
| February 21, 2014 |
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
|
| Servings | Calories Per Serving | Effort |
| 4 | 313kcal | Easy |
Ingredients
- Lentil Salad
- 250 g beetroot ready-made, halved
- 20 ml olive oil extra virgin
- salt and pepper to taste
- 2 bay leaves
- 4 cloves garlic
- 30 ml fresh thyme chopped
- Dressing
- 50 ml olive oil extra virgin
- 2 tbsp red wine vinegar
- 2 cloves garlic
- Topping
- 150 g feta cheese
- 40 ml mint chopped
Preferences
| No. of Servings: | servings |
| Units: |
Instructions
Lentil Salad
- Preheat the oven to 220 C. Put the beetroot on a baking tray, drizzle with olive oil and season. Roast for about 10 minutes. To make the dressing,
- Place the lentils in a deep pot and add the remaining ingredients. Cover with water and bring to the boil. Reduce the heat and simmer until tender, about 20 minutes.
- Drain and discard the bay leaves and garlic.
Dressing
- Whisk all the ingredients together.
To Serve
- Mix together the lentil salad, beetroot and the dressing.
- Place the lentils in a salad bowl and scatter with feta and mint.
Nutrition Facts
Lentil Salad with Beetroot, Feta & Mint
Amount Per Serving
Calories 313
Calories from Fat 261
% Daily Value*
Total Fat 29g
45%
Saturated Fat 9g
45%
Polyunsaturated Fat 3g
Monounsaturated Fat 17g
Cholesterol 34mg
11%
Sodium 550mg
23%
Potassium 142mg
4%
Total Carbohydrates 8g
3%
Dietary Fiber 1g
4%
Sugars 5g
Protein 6g
12%
Vitamin A
5%
Vitamin C
8%
Calcium
20%
Iron
8%
* Percent Daily Values are based on a 2000 calorie diet.
