Beetroot, Lentil & Feta Salad
Ingredients
- 200g pre-cooked baby beetroot, chopped
- ½ tin brown lentils, drained and rinsed
- 2 Tbsp feta, crumbled
- 1 tsp balsamic vinegar
- ½ tsp extra-virgin olive oil
- 50g baby spinach
- 1½ Tbsp chopped walnuts
Instructions
- Prep beetroot, lentils and feta.
- In a lunch container (or small bowl) mix together balsamic vinegar and olive oil. Arrange beetroot and lentils in container and season well. Top with feta, spinach and walnuts. If eating at home, toss all salad ingredients together in bowl.
Notes
Energy 1817 kJ | 434 kCal | Carbohydrates 29.4 g | Protein 24.9 g | Fat 18.8 g
