Beetroot, Lentil & Feta Salad

This pretty salad reminds me of autumn, when I start to crave earthy flavours  like beetroot and lentils. That’s not to say it’s heavy and boring though! Purple basil has a slight liquorice flavour — if you can’t find it, the more common green basil is just as tasty.

Makes: 4–6 serves
Takes: 50 minutes

Dairy-free | Gluten-free

Ingredients:
800g small–medium beetroots
2 Tbsp balsamic vinegar
1 Tbsp honey
3 Tbsp olive oil
1 cup green Puy lentils
1 orange, juiced
¼ red cabbage, finely sliced
4 radishes, thinly sliced
½ red onion, thinly sliced
Handful Italian parsley leaves
Handful purple basil leaves
100g feta, crumbled
Salt & pepper

Method: Preheat your oven to 200°C. Line an oven tray with baking paper. Peel beetroot and cut into quarters. Drizzle over vinegar, honey and half the oil. Season with salt and pepper. Roast for 40 minutes, or until tender. Cook lentils according to packet instructions. Drain and allow to cool slightly. Season with salt and pepper. Add the remaining oil and the orange juice. Toss well to coat. To the dressed lentils, add the cooked beetroot, red cabbage, radishes and red onion. Top with parsley, basil and crumbled feta.

Tip: Your lentils will cook faster if you don’t add salt to the water. Season the lentils after cooking instead.