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Raw Beetroot, Feta & Lentil Salad
Raw Beetroot, Feta & Lentil Salad

Raw Beetroot, Feta & Lentil Salad

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Cook Minutes 10 minutes
Prep : 10 minutes DIFF : Easy As
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Everyone likes a raw beetroot salad tossed with some feta and lentils like the café’s and now you can make it at home.

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6 Servings
Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 beetroot (about 400g)
400 g 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
50 g traditional feta, crumbled
Salad leaves
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How do I make it ?
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Step 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.
Kraft Kitchen Tips!
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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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