French Lentil and Beetroot Salad with Feta Cheese
Recipe is care of WW Australia.
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·1 1/2 cups french style green lentils
·2 tb olive oil
·2 tb baby capers
·2 tb red wine vinegar
·2 ts honey
·450g (1 pound) fresh beetroot
·1/2 cup feta cheese, crumbled
·2 tb chopped fresh dill, optional
How to Make French Lentil and Beetroot Salad with Feta Cheese
- In a large pot of boiling salty water, cook the lentils for 20 minutes or until tender. Drain
While the lentils are cooking, peel and grate the beetroot (use kitchen gloves to prevent your hands from turning purple) add pour into a large serving bowl. Pour the cooked lentils over the beetroot.
- In a small fry pan, heat half the oil. Add the capers and cook until they change colour (about 2-3 minutes). Stir in the vinegar and honey until combined. Remove from heat and add in the remaining oil.
- Pour the dressing over the lentils and beetroot add the crumbled feta cheese and dill. Taste before adding salt and pepper (feta cheese is salty, so only pepper may need to be added).