Lentil rice salad with beetroot & feta dressing
Get a healthy dose of folate and fibre in this good for you dish, which uses time saving ready-cooked rice
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 10 mins
Vegetarian, Super healthy
- 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.
- 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.
PER SERVING
496 kcalories, protein 16g, carbohydrate 57g, fat 23 g, saturated fat 5g, fibre 8g, sugar 8g, salt 1.3 g
Recipe from Good Food magazine, August 2012.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/2360685/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
- Please enter your email address below and we will send the relevant information to you.
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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
Buy ingredients
Search Good Food
Spicy chicken, mango & jalapeño salad
Flavour chicken breasts with coriander, chilli and lime then serve with Mexican corn chips and a fresh, crunchy salad
5
ratings
Mexican salad with tortilla croutons
Black beans make a great salad base - mix them with avocado, tomatoes and coriander Latin American style
0
ratings
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 10 mins
Vegetarian, Super healthy
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
PER SERVING
496 kcalories, protein 16g, carbohydrate 57g, fat 23 g, saturated fat 5g, fibre 8g, sugar 8g, salt 1.3 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
