Lentil, beetroot and feta salad

Name: Lentil, beetroot and feta salad
Prep time: 10 min
Total time: 10 min
Yield: 1 servings
Ingredients: 100 g Beetroot, canned in brine, drained (preferably baby variety); 1 tsp Balsamic vinegar; 1 tsp Olive oil extra virgin; 20 g Baby spinach; 30 g Reduced fat feta cheese crumbled; 0.75 cup(s) Lentils, canned, rinsed, drained

Points®

Total Time

10 min

Prep

10 min

Cook

0 min

Serves

Difficulty

Easy

This salad is quick and easy to prepare - perfect to make ahead.

Ingredients

Beetroot, canned in brine, drained

100 g, (preferably baby variety)

Balsamic vinegar

1 tsp

Olive oil

1 tsp, extra virgin

Baby spinach

20 g

Reduced fat feta cheese

30 g, crumbled

Lentils, canned, rinsed, drained

¾ cup(s)

Instructions

Quarter or halve the beetroot, depending on the size. Combine vinegar and oil in a large bowl. Add lentils and season to taste with salt and pepper.
Add beetroot, spinach and feta to lentil mixture. Gently toss the salad and serve.

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Lentil, beetroot and feta salad

Ingredients

Instructions

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