Beetroot and Feta Salad with Rocket and Sundried Tomatoes
The easiest, most delicious salad that's perfectly balanced. Beetroot and Feta Salad with rocket and sundried tomatoes is the next easy dinner you need to make.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: Serves 2
- Category: Salad
- Method: No Cook
- Cuisine: Salad
- Diet: Vegetarian
Ingredients
Scale
- 1 x 250g pouch puy lentils (I like Merchant Gourmet)
- 4 small, pre-cooked beetroots (vacuum packed ones are great)
- 2 handfuls of rocket
- 100g feta (around half a block), crumbled
- Handful of walnuts (ideally roasted)
- ½ cup sundried tomatoes, chopped with oil reserved
- 2 small spring onions, chopped
Instructions
- Heat the lentils according to package instructions. You want them warm but not piping hot as you don’t want to wilt the rocket.
- Chop the beetroot (wash your board straight after to avoid staining) and add to a large bowl. Add rocket, warmed lentils, crumbled feta, sundried tomatoes and spring onions. Use your hands to crush the walnuts in your hands and add to the bowl. Drizzle with a few tbsp of sundried tomato oil, season with salt and pepper, and toss together.
Notes
If you want to make your own dressing like a French vinaigrette instead of the sundried tomato oil, you can do so. In a jar, add 1 tsp dijon mustard, 2 tbsp red wine vinegar and 3 tbsp olive oil, along with salt and pepper. Shake together and this becomes a lovely emulsified dressing.
Find it online: https://desertislanddishes.co/beetroot-and-feta-salad/