Lentil Rice Salad With Beetroot & Feta Dressing
This vibrant dish combines the earthy flavors of beetroots and carrots with the wholesome goodness of basmati rice and puy lentils. Tossed in a zesty sherry vinegar dressing and topped with crunchy hazelnuts and creamy feta, this hearty salad is as delicious as it is colorful. Enjoy the medley of textures and flavors in every bite!
— Constant Cookbook
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
Instructions
- 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.
Cook Time
10M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 496 calories
- Fat Content: 23 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 57 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 8 grams fiber
- Protein Content: 16 grams protein
- Sodium Content: 1.3 milligram of sodium
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