Lentil rice salad with beetroot & feta dressing

Lentil rice salad with beetroot & feta dressing

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 15 mins Cook: 10 mins

Easy

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

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal496
  • fat23g
  • saturates5g
  • carbs57g
  • sugars8g
  • fibre8g
  • protein16g
  • salt1.3g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 beetroot (use different colours if you like), peeled and cut into wedges
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 100g baby carrot
  • 2 tbsp sherry vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp extra-virgin olive oil
  • small bunch mint, few leaves picked and remaining chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • pinch of sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 250g pouch cooked basmati rice
  • 400g can cooked Puy lentils, drained and rinsed
  • 2 tbsp hazelnut, toasted and roughly chopped
    Hazelnuts

    Hazelnut

    hay-zl-nut

    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 2 tbsp crumbled feta cheese

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (3)

Frantic Flapjack's picture
3.75

Excellent flavour combination. Served with smoked mackerel which goes very well with lentils.

marianne_voogt's picture
3.75

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!

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…