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Lentil rice salad with beetroot & feta dressing

Lentil rice salad with beetroot & feta dressing

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A star rating of 4.2 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal496
fat23g
saturates5g
carbs57g
sugars8g
fibre8g
protein16g
low insalt1.3g
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Ingredients

  • 2 beetroot (use different colours if you like), peeled and cut into wedges
  • 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
  • pinch of sugar
  • 250g pouch cooked basmati rice
  • 400g can cooked puy lentils , drained and rinsed
  • 2 tbsp hazelnut , toasted and roughly chopped
  • 2 tbsp crumbled feta cheese

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2012

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Overall rating

A star rating of 4.2 out of 5.6 ratings
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