Ingredients
- 450g can whole baby beetroot, drained
- 400g can lentils, drained and rinsed 2 spring onions, finely sliced
- 2 teaspoons extra virgin olive oil (10mL)
- 1 teaspoon red wine vinegar (10mL) 1⁄4 cup reduced fat feta cheese (62g), crumbled
- 1⁄2 cup walnuts
- 1 packet of baby spinach & rocket salad
- Freshly ground black pepper, to taste
Method
- Cut any larger beetroots in half and combine with lentils, walnuts and spring onions in a bowl.
- Combine oil and vinegar.
- Add the baby spinach and rocket to bowl
- and drizzle with dressing. Gently toss to
- coat.
- Transfer salad to a serving platter, scatter
- with feta and a sprinkle of pepper.
Additional Information
Ready In: 15 minutes
Serves: 6-8