Free Healthy Recipe - Lentil beetroot and feta salad

Gluten free, Low carbohydrate, Low sugar

Good hunter gatherers use as much of the plant or beast as they can. In this recipe we use the beetroot leaves as well as the bulb to make this tasty salad. The leaves, like all leafy greens are abundant in nutrients.
If you have a pressure cooker, beetroot can be quickly cooked in about 15 minutes and holds it's moisture and flavour beautifully.

Ingredients

4 beetroot bulbs washed and trimmed

1 cup French lentils

1 chilli deseeded and finely chopped

3 tbs macadamia oil

1 tbs balsamic vinegar

1 tsp grain mustard

0.12 tsp peppercorns

2 cups beetroot greens, washed and trimmed

2 tbs Thai basil, washed and roughly chopped

125 g feta, we used goat's

Method

Preheat the oven to 180 C
Place the beetroot in an ovenproof dish with 1/2 cup water,and cracked black pepper. Cover and cook for about 45 minutes or until tender when pierced with a sharp knife.
When cool enough to handle, peel the skin off the beetroot and cut into quarters.

Meanwhile, boil the lentils for 20 minutes until tender. Drain and toss through the chilli.
Mix together the macadamia oil, vinegar, mustard and seasoning and toss 1/2 of the mixture through the lentils.
Arrange the greens on a plate with the dressed lentils, beetroot and basil leaves.
Drizzle the remaining dressing over the salad then crumble the feta over the top.

Makes 4 servings

Prep Time:	10 mins
Cooking Time:	45 mins
Ready in:	55 mins
Suitable for:
Dinner, Lunch, Salad, Side Dish

Recipe tools:

Print version

Email recipe

More recipes

Nutritional Information - Per Serve
Kj	1127 kj
Calories	269 kcal
Fat	9 g
Saturated Fat	5 g
Total Carbohydrate	19 g
Total Protein	19 g
Fibre	17 g

Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.