Lentil Salad with Mint, Beetroot & Feta

Serves 8
by Tenina Holder

The little jewels of roasted beetroot in this salad are such a sweet surprise, you will just love it. There are so many combinations of beetroot with mint and feta, I think I may have at least three on tenina.com alone, but this recipe is brand new and totally addictive. Enjoy.

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Need

  • 150 Gram French lentils
  • Water for steaming
  • 1 large beetroot or 2 small
  • Balsamic Vinegar for drizzling BUY
  • 2 pinches Pink Salt Flakes BUY
  • 80 Gram Extra Virgin Olive Oil (EVOO) BUY
  • 1 clove garlic
  • 1 Teaspoon seeded mustard
  • 50 Gram red wine vinegar
  • 50 Gram rice wine vinegar
  • Handful fresh mint leaves
  • 200 Gram grape or cherry tomatoes, halved
  • 1 red or yellow capsicum, diced
  • 2 spring onions, sliced on the angle
  • 100 Gram feta cheese, crumbled

Do

1  

Preheat oven to 200°C and line a baking tray with paper.

2  

Place lentils into steamer basket, insert into Thermomix bowl and pour water over to the level of the base of the basket.

3  

Steam 35 min/100°C/speed 3.5.

4  

Remove lentils and cool. Drain Thermomix bowl.

5  

Prepare beetroot by peeling and dicing into 1 cm cubes. Place onto prepared tray and drizzle with balsamic vinegar, sprinkle with 1 pinch salt and drizzle with the extra EVOO. Roast 25 minutes, remove and cool. (If the beetroot is not cooked, add cooking time, or cut the pieces smaller next time!)

6  

Place salt, EVOO, garlic, mustard, and both remaining vinegars into Thermomix bowl and blend 10 sec/speed 10 to make a dressing.

7  

Combine all remaining ingredients except feta in serving bowl and toss gently. Add feta, and drizzle with dressing just prior to serving.

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