Feb 21, 2014Oct 2, 2015, Food, Recipes, gluten-free, salads, vegetarian, 0 Lentil Salad with Beetroot, Feta & Mint Feb 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 Salad250 g beetroot ready-made, halved20 ml olive oil extra virgin salt and pepper to taste2 bay leaves4 cloves garlic30 ml fresh thyme choppedDressing50 ml olive oil extra virgin2 tbsp red wine vinegar2 cloves garlicTopping150 g feta cheese40 ml mint chopped Preferences No. of Servings: servings Units: MetricUS / Imperial 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.