Digital Issues
Baby beetroot, feta and lentil salad
This vegetarian salad is delcicious! And it's high-protein and low-calorie too!
Serves: 4
Time to make: 20 mins
Ingredients
- 1 medium red onion, thinly sliced
- 2 tablespoons red wine vinegar
- 8 cups baby leaf salad mix
- 500g cooked baby beetroot, cut into wedges
- 2 x 400g can no-added-salt lentils, rinsed and drained
- 2 tablespoons olive oil
- ½ cup coarsely chopped chilli-roasted cashews
- 100g feta, crumbled
Log In or Sign Up to save this recipe to your shopping list.
Instructions
1 In a large bowl, combine onion and vinegar. Stand mixture for 10 minutes. Season with cracked black pepper.
2 Add salad leaves, beetroot and lentils to bowl. Drizzle with oil and toss to combine. Serve salad topped with nuts and feta.
Variations
Make it gluten free: Check chilli-roasted cashews are gluten free.
Make it vegan: Use vegan feta.
Nutrition Info (per serve)
-
Calories 396cal
-
Kilojoules 1660kJ
-
Protein 16g
-
Total fat 20g
-
–Saturated fat 5g
-
Carbohydrates 35g
-
–Sugars 18g
-
Dietary fibre 13g
-
Sodium 570mg
-
Calcium 170mg
-
Iron 5.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
LATEST ADVICE
