Home / Recipes / Beetroot, lentil and fetta salad
Serve this salad as a vegetarian option, or as a side with lamb, chicken or fish.
Time 40 minutes
30 baby beetroot
540g Lemnos Traditional Crumbled Fetta
1.1kg French-style lentils
3 medium red onions
1 ½ cups fresh dill, roughly chopped
1 ½ cups mint
1 ½ cups flat parsley leaves
6 tbsps lemon juice
12 tbsps olive oil
Sea salt and freshly ground black pepper
Preheat oven to 170°C.
Thoroughly wash and peel the baby beetroot. Depending on size, cut into halves or quarters. Drizzle with olive oil and bake in a preheated oven for approx. 25 minutes or until just tender.
Bring a large pan of salted water to the boil and add lentils. Cook for approx. 15 minutes or until tender. Drain in a colander and rinse well under cold running water until juices run clear. Empty into a large bowl.
Add the beetroot with any oil it was roasted with, onion and herbs to the bowl with the lentils and stir to combine. Add the remaining olive oil and lemon juice, season to taste with salt and pepper.
Garnish with Lemnos Traditional Crumbled Fetta. Serve chilled.