Fast Recipes

Beetroot, feta and lentil salad

We all know someone who thinks salads are boring. Consider them converted with this flavour-packed number.

By Lisa Featherby
  • 15 mins cooking
  • Serves 4
  • Print
This beetroot and feta salad packed with lentils and seeds makes a light meal on its own, but it's equally good with grilled lamb.


  • 2 beetroot, peeled and cut into wedges
  • 1 tbsp olive oil
  • 250 ml (1 cup) vegetable or chicken stock
  • 2 tbsp red wine vinegar
  • 1 tbsp vincotto (optional)
  • 60 ml (¼ cup) extra-virgin olive oil
  • 400 gm canned lentils, rinsed and drained well
  • 2 golden shallots, thinly sliced
  • Large handful of flat-leaf parsley, torn
  • Handful of mixed seeds such as sunflower seeds and pepitas
  • 100 gm soft feta, cut into large cubes


  • 1
    Add beetroot and olive oil to a saucepan over medium-high heat and stir to coat. Add stock, season to taste, cover with a lid and simmer until tender (14-15 minutes).
  • 2
    Transfer beetroot to a bowl with a slotted spoon, add vinegar, vincotto, extra-virgin olive oil and half the lentils, season to taste and toss to combine. Place remaining lentils in a serving bowl, top with beetroot mixture, shallot, parsley, seeds and feta, and toss lightly to serve.