Beetroot Salad with Lentils & Feta recipe

Preheat the oven to 200°C (400°F).

Wrap the beetroots in aluminum foil and roast them in the oven for about 45-60 minutes until tender.

Once cooked, let the beetroots cool, then peel and dice them.

In a large bowl, combine the cooked lentils, diced beetroots, red onion, and parsley.

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper to make the dressing.

Pour the dressing over the salad mixture and toss gently to combine.

Add the mixed salad greens and toss lightly again.

Top the salad with crumbled feta cheese.

Serve immediately or chill in the refrigerator for 30 minutes before serving.

Spice Level: