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

Everyone likes a raw beetroot salad tossed with some feta and lentils like the café’s and now you can make it at home.

Makes 6
Prep Time 10 minutes
Easy As
Ingredients
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

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
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.
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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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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Raw Beetroot, Feta & Lentil Salad
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