Baby Beetroot, Feta & Lentil Salad |
Favourites 23
Total Time: 15 Minutes
Serves 4


  • 1 medium red onion, thinly sliced
  • 2 tbsp of red wine vinegar
  • 150g of baby leaf salad mix
  • 300g of pack cooked baby beetroot, cut into wedges
  • 2 x 400g can of no added salt lentils, rinsed and drained
  • 2 tbsp of olive oil
  • 50g of chilli-roasted cashews or peanuts, coarsely chopped
  • 100g of reduced fat feta, crumbled


  1. Put the onion and vinegar in a large bowl, combine and leave to stand for 10 min. Season with black pepper.
  2. Add the salad leaves, beetroot and lentils to the bowl, drizzle with the oil and toss to combine. Top with the nuts and the crumbled feta to serve.

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