Lentil, feta and beetroot salad

Name: Lentil, feta and beetroot salad
Prep time: 10 min
Total time: 10 min
Yield: 1
Cuisine: International
Ingredients: 150 g Cooked green lentils; 100 g Cooked diced beetroot; 40 g Feta; 1 tbsp Canola oil; 1 tbsp Cider vinegar; 1 tbsp Chopped fresh parsley

A rustic salad full of zing, rich in iron and ideal for an energy boost without heaviness.

EasyPrep 10 minCook 0 min1 serving

Nutrition facts

Per serving

476Calories

23gProtein

32gCarbs

25gFat

Values computed from the official ANSES / CIQUAL database.

27 detailed micronutrients

This recipe's vitamins, minerals and omega-3, with the % of recommended daily intake.

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Ingredients

Steps

1
In a bowl, add the previously cooked and cooled green lentils.
2
Add the diced beetroot and crumble the feta on top.
3
Make the vinaigrette by emulsifying the canola oil and cider vinegar, then add it to the salad.
4
Sprinkle with chopped fresh parsley and toss gently before enjoying.

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