Warm Winter Salad with Beetroot, Lentils and Feta
We're coming to the end of the beetroot season here in the UK so take your opportunity to enjoy them at their best while you still can...
This salad is incredibly easy to make and can easily be doubled up if you're feeding a crowd or putting on a spread. The flavour combinations are glorious with salty feta, rich olive oil, earthy beetroot, sweet red onions and sharp sherry vinegar all brought together with the freshness and vibrance of mint and parsley. Even if you think you don't like beetroot or lentils (or both!), give this salad a go and you will be converted!
Serves 4 or 8 as a side
Small bunch of fresh mint, roughly chopped
Small bunch of flatleaf parsley, roughly chopped
Sea salt and freshly ground black pepper
Heat the oven to 200°C/ 180°C fan/gas 6.
Put the beetroot and onions in a roasting tin, drizzle with a little oil and toss to coat then season generously with salt and pepper. Roast for 40 minutes or until tender, then add 1 tbsp vinegar, toss to coat and cook for 5 minutes more. Meanwhile cook the lentils to packet instructions.
Once everything is cooked, mix the lentils in with the beetroot and onions then scatter over the feta, herbs, remaining vinegar and a glug of extra-virgin olive oil. Season to taste and serve warm.
This salad is incredibly easy to make and can easily be doubled up if you're feeding a crowd or putting on a spread. The flavour combinations are glorious with salty feta, rich olive oil, earthy beetroot, sweet red onions and sharp sherry vinegar all brought together with the freshness and vibrance of mint and parsley. Even if you think you don't like beetroot or lentils (or both!), give this salad a go and you will be converted!
Warm Winter Salad with Beetroot, Lentils and Feta
Serves 4 or 8 as a side
500g beetroot, cut into wedges
2 red onions, cut into wedges
Olive oil for drizzling
2 tbsp sherry vinegar
250g microwave pack of lentils, such as puy
Extra-virgin olive oil to dress
150g feta, crumbledSmall bunch of fresh mint, roughly chopped
Small bunch of flatleaf parsley, roughly chopped
Sea salt and freshly ground black pepper
Heat the oven to 200°C/ 180°C fan/gas 6.
Put the beetroot and onions in a roasting tin, drizzle with a little oil and toss to coat then season generously with salt and pepper. Roast for 40 minutes or until tender, then add 1 tbsp vinegar, toss to coat and cook for 5 minutes more. Meanwhile cook the lentils to packet instructions.
Once everything is cooked, mix the lentils in with the beetroot and onions then scatter over the feta, herbs, remaining vinegar and a glug of extra-virgin olive oil. Season to taste and serve warm.
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