• 2 beetroot (about 400g)
  • 400g can Wattie’s Lentils in Springwater, drained
  • 1 small red onion, finely diced
  • ½ punnet cherry tomatoes, halved
  • ¼ - ½ cup Eta Lite and Free Honey Mustard Dressing
  • 50g traditional feta, crumbled
  • Salad leaves
  1. Peel and coarsely grate the beetroot into a mixing bowl. Add the drained Wattie’s Lentils, red onion and cherry tomatoes. Mix through Eta Lite and Free Honey Mustard Dressing. Place the salad leaves on a serving platter. Spoon over the salad. Just before serving scatter over the crumbled feta and lightly toss into the salad.

Top Tips

  • Use disposable gloves when handling the raw beetroot to avoid staining your hands.

Switch it up

  • Replace the lentils with drained Wattie’s Black Beans in Springwater.
  • Replace the feta with crumbled blue vein cheese.

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Aimee Halford's Rating