Lentil, Beetroot and Fetta Salad


  • 2-3 beetroot, roasted and skinned
  • 2 cans brown lentils or 4 cups of cooked brown or black (“Puy”) lentils
  • 150g fetta, crumbled
  • 1/8 of a red onion finely sliced.
  • Splash of balsamic vinegar or lemon juice
  • Splash of olive oil
  • Mint leaves, parsley or chopped spinach – optional


  1. Roast beetroot ahead of time. Method to do this: Scrub beetroot under running water to clean, and then prick with a fork on all sides. Microwave for 10-15 mins until begins to soften. Place in hot oven with a small amount of olive oil to roast. When cool, peel off any rough skin and slice in to thin wedges.
  2. Drain and rinse the lentils.
  3. Chop onion and any herbs you plan to add. Mix with lentils and a little olive oil and vinegar as a dressing.
  4. On a large platter or salad bowl, place lentil mix at bottom. Arrange beetroot slices on top and crumble fetta over the salad.


  • You can also use canned baby beets in this recipe, taste before adding dressing and adjust your addition of vinegar accordingly.
  • Include extra beetroots in your next roast so you have leftover veggies for this salad. Roast pumpkin or sweet potatoes also work well in this salad.