Lentil, Beet & Fetta Salad

Lentil, Beet & Fetta Salad

Lentil, Beet & Fetta Salad

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Course: Side Salad




  • 3 cups of water

  • 1 cup of French Style Lentils (puy)

  • 1 bay leaf

  • 3 tablespoons olive oil

  • 2 tablespoons lemon juice

  • 1 tablespoon seeded Dijon mustard

  • 1 garlic clove crushed or grated

  • Salt (to taste)

  • Peppercorns, ground (to taste)

  • ½ red onion, finely sliced

  • 1 450g tin of bay beets drained and cut in half OR fresh beets roasted, steamed or boiled

  • ½ red onion, finely sliced

  • ½ cup Italian parsley, chopped

  • ½ cup coriander, chopped

  • ½ cup feta cheese, crumbled

  • Handful of walnuts, toasted


  • In a medium saucepan bring the French Style Lentils, water and bay leaf to boil over medium-high heat. Reduce the heat and simmer until tender, about 25 minutes. Drain off any excess water and remove the bay leaf.
  • Combine olive oil, lemon juice, seeded mustard, crushed garlic, salt & black pepper. Pour dressing over warm lentils and lightly toss.
  • In a serving bowl, lightly toss the dressed lentils together with the red onion, baby beets, parsley and coriander. Top with crumbled feta and toasted walnuts
  • Served room temperature or chilled.


  • Notes: This recipe is vegetarian and gluten free.
    For vegans, omit the cheese or use plant-based cheeses.
    Delicious and filling as a wholesome, main-meal salad.
    If you like meat, serve as a side-salad to grilled or barbequed meats.
  • Adapted from: https://www.mckenziesfoods.com.au/recipe/lentil-beetroot-feta-salad/

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