Beetroot, spinach, and lentil salad

This salad a great as a side or as a main with the addition of a bit more protein. Great to boost your energy and provide nutrients to help lower blood pressure.


  • 1 cup Lentils (French style lentils).
  • 3 tbsp olive oil. 
  • 2 tbsp lemon juice.         
  • 1 tbsp Seeded mustard.
  • 1 clove garlic, crushed.
  • Iodised salt and pepper to taste.              
  • 450g baby beetroot, drained and halved.
  • 1 small red onion finely chopped.            
  • 1 cup baby spinach, washed.     
  • ½ cup chopped parsley.
  • ½ cup chopped coriander.           
  • ½ cup crumbled feta cheese      


  1. Prepare and cook lentils according to packet instructions.
  2. Combine olive oil, seeded mustard, lemon juice, crushed garlic, salt, and pepper and pour over warm lentils and lightly toss.
  3. In a separate bowl in a separate bowl combine the dressed lentils, baby beetroots, red onion, spinach, parsley, and coriander.
  4. Top with crumbled feta serve either warm or cold.

Nutrition per serve = 170g
Energy 1200kJ, Protein 12.5 g, Total fats 13.5 g, Sat fat 3.7 g, Carbohydrates 23 g, Sugar 8.7 g, Fibre 8.4g,

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