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Beetroot and Lentil Salad (WF, GF)

This delicious summer salad can be served on its own for a light lunch, or on the side of a more substantial meal. Not only is it delicious, this salad is also high in antioxidants, fibre, potassium and folate. 

Ingredients:

  • ¼ cup cold-pressed olive oil
  • 1 red onion, finely chopped
  • 3-6 garlic cloves (depending on the garlic flavour you desire), crushed
  • 1 ½ cups dry lentils, pre-boiled in lightly salted water and drained (or 2 x 400g cans brown lentils, drained and rinsed)
  • 800g beetroot, steamed and chopped into wedges (or equivalent amount of canned whole baby beetroot, drained and chopped in half/quarters)
  • 1-2 tablespoons red wine or balsamic vinegar
  • Several good handfuls of baby rocket leaves
  • 200g feta cheese

Method:

  1. Heat 1 tablespoon of oil in a frying pan over medium heat. Add onion. Cook for 2 minutes or until softened. Add garlic and saute gently.
  2. Turn off heat and add lentils and beetroot - mixing together while still warm.
  3. Whisk together remaining oil and vinegar, with salt and pepper to taste. Add to lentil-beetroot mix and toss to coat.
  4. Crumble feta and combine with rocket and lentil-beetroot mixture in a large serving bowl. Toss gently to combine.
  5. Serve and enjoy! Can be eaten warm or cold.

 

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