Beetroot and Lentil Salad

I have never been a big fan of beetroot from a can but I love using fresh beetroot in a lot of things, including salads. Being vegetarian, I always try to ‘beef up’ (excuse the irony) my salads with nuts, seeds and beans so it packs a punch with protein, unsaturated fat and complex carbohydrates to provide a good nutritious meal or side dish.   

Preparation Time: 10 minutes / Cooking Time: 40 minutes / Serves 4-6


  • 2 medium beetroots, peeled and cut into approx 3cm x 3 cm cubes.
  • 1 can (400g) brown lentils, drained or ¾ cup cooked lentils (cook according to pack)
  • ½ Spanish onion, diced finely
  • 90 g of reduced fat feta cheese (crumbled or diced)
  • 200g spinach leaves
  • 1/3 cup almonds, raw
  • ¼ cup of pepitas (sunflower seeds)
  • Juice of a lemon
  • 3 tbsp, olive oil 
  • Olive oil spray


  1. Preheat the oven to 190 degrees Celsius
  2. Boiled beetroot in a saucepan for 15-20minutes or until slightly tender (firm, but you can prick with a fork)
  3. Spread boiled beetroot on a baking tray and spray the cubes with olive oil. Place in the oven for approximately 15-20minutes to roast the beetroot
  4. Combine all  the remaining ingredients into salad bowl and toss until combined (try not to over mix the ingredients).
  5. Cool the roasted beetroot and when lukewarm, combine with the remaining salad