Beetroot, lentil and feta salad
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Nutrition balance score
Great
Glycemic Index
38
Low
Glycemic Load
9
Low
Nutrition per serving
Calories172.2 kcal (9%)
Total Fat5.5 g (8%)
Carbs23 g (9%)
Sugars4.3 g (5%)
Protein9.1 g (18%)
Sodium409.5 mg (20%)
Fiber4.8 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Instructions
Step 1
wrap the unpeeled beetroot in foil and place in the embers of the fire. Leave to cook for about 40-50 mins then remove and leave to cool before unwrapping. Then peel and dice into cubes
Step 2
wash the lentils and place in a pan with plenty of water plus the onion, celery and bay. Cook until the lentils are soft
Step 3
spread out onto a baking dish and drizzle with olive oil and salt
Step 4
then add to the beetroot with the herbs and celery and crumble the feta on top
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