Lentil rice salad with beetroot & feta dressing

Lentil rice salad with beetroot & feta dressing

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(2 ratings)

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Cooking time

Prep: 15 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 2

Get a healthy dose of folate and fibre in this good for you dish, which uses time saving ready-cooked rice

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
496
protein
16g
carbs
57g
fat
23g
saturates
5g
fibre
8g
sugar
8g
salt
1.3g

Ingredients

  • 2 beetroot (use different colours if you like), peeled and cut into wedges
  • 100g baby carrots
  • 2 tbsp sherry vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp extra-virgin olive oil
  • small bunch mint, few leaves picked and remaining chopped
  • pinch of sugar
  • 250g pouch cooked basmati rice
  • 400g can cooked puy lentils, drained and rinsed
  • 2 tbsp hazelnuts, toasted and roughly chopped
  • 2 tbsp crumbled feta cheese

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Method

  1. Cook the beetroots in a pan of boiling water for 5-6 mins until just tender but still with a bite; add the carrots for the final 2 mins. Whisk together the vinegar, mustard, olive oil, chopped mint and sugar, and season.
  2. Put the rice and lentils in a bowl. Add the carrots and beetroots, then pour over the dressing and toss to combine. Transfer to a serving platter and sprinkle over the hazelnuts, feta and mint leaves to serve.

Recipe from Good Food magazine, August 2012

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Comments

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marianne_voogt's picture
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I mixed the rice, lentils and dressing and added the carrots, beetroot, hazelnut and feta on the plate. The combination of hazelnut, feta, rice, lentils and dressing was delicious.
However, I cut the beetroot in thin slices and the carrots in big chunks, and they did not feel like they were a part of the dish. Maybe the carrots and beetroot should have been cut in smaller pieces (as all the other elements were also small). The taste was good, but every bite was a different flavour. So first carrot, then lentils, then beetroot, then feta, everything seperately. It did not feel like a harmony of flavours yet. Maybe I will make this dish again to try to improve it, as I really did like the dressing in combination with the lentils, rice, hazelnuts, feta.

awilliams89's picture

Tasty, great textures especially with the nuts (don't leave these out- the crunch adds a lot) alongside the feta. We didn't have mint, but the meal was still lovely. We ate this as a starter for 4, using the quantities given above for a main course for 2. It would also make a perfect side for a steak or BBQ. Will definitely make this again!

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