This beetroot and lentil salad is a celebration of plants—colourful, flavourful, and full of ingredients that support gut health. I love meals that are quick to make but still give you that satisfied, nourished feeling, and this one ticks all the boxes. It’s packed with fibre from the lentils, greens, and beetroot, which helps support digestion and keep you feeling full for longer. The diversity of ingredients is also great for your gut microbiome—think of it as feeding the good bacteria that keep you thriving. I used cooked beetroot in water (not the pickled ones), so it’s ready in minutes. No need to turn on the oven—just chop, toss, and enjoy.
Tips
- Cooked beetroots: I used cooked beetroot in water, not the pickled ones, for a milder, sweeter flavour. If you prefer to cook beetroot from scratch, simply wrap it in foil and roast at 200°C for about 45 minutes until tender. Once cooled, peel off the skin and chop it into cubes. It’s a great way to add even more depth to your salad!
- Pickled onions: If you’re not a fan of raw onions, try using store-bought pickled onions or pickle your own for a milder flavour that adds a tangy punch.
- Roast vegetables in a single layer: Spread the veggies evenly on the tray to allow them to roast, not steam. This will help them become crisp and caramelized.
Swaps
Beetroot: You can swap cooked beetroot with cooked carrots or roasted sweet potato for a different but equally vibrant flavour.
Feta: For a vegan version, use a plant-based feta alternative or skip it entirely for a lighter salad.
Green lentils: Swap with chickpeas or black beans for variety or if you prefer a different texture.
Hazelnuts: You can replace hazelnuts with almonds or walnuts for a different nutty flavour and crunch.
Apple cider vinegar: If you don’t have apple cider vinegar, balsamic vinegar works well for the dressing too.
Maple syrup: Honey or agave syrup can be used as a sweetener alternative.
Storage
Store any leftovers in an airtight container in the fridge. It will stay fresh for up to 3 days. If you’re prepping ahead, keep the dressing separate and add it just before serving to keep the greens crisp.
More Salads Recipes
Lentil, Beetroot & Feta Salad
Ingredients
- 250 g cooked cooked beetroot
- 1 can green lentil
- 100 g feta cheese
- handful roasted hazelnuts
- 1/2 red onion pickled
- 2 tbsp finely chopped chives
- 2 big handful of green leaves I went for a mix of rocket, watercress, spinach
Instructions
- Prepare the dressing: into a little jar, add all the dressing ingredients.
- Chop beetroot into cubes and feta in smaller cubes.
- In a bowl add beetroot, pickle onions, chive and half of the dressing.
- In a large serving bowl add all the layers: green salad, lentils, beetroot, hazelnuts, dressing
- Mix well and serve.