Lentil Salad with Mint, Beetroot and Feta
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 1hr 10mins
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- Serves
- 8
-
- Calories
- 209
The perfect salad for any time of year. I seriously love this flavor combo and I am pretty sure you will too. Conveniently Vegetarian indeed.
Inspired by: https://tenina.com/recipes/lentil-salad-with-mint-beetroot-fetarecipe updated Jan 12, 2022
Ingredients
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- Fresh beet
- 1
-
- Mint leaves
- as needed
-
- Grape tomato
- 200 g
-
- Red bell pepper
- 1
-
- Green onion
- 2
-
- Feta cheese
- 100 g
-
- Puy lentils
- 150 g
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- Water
- as needed
-
- Balsamic vinegar
- as needed
-
- Pink himalayan salt flakes
- 2 pinches
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- Extra virgin olive oil
- as needed
-
- Extra virgin olive oil
- 80 g
-
- Garlic clove
- 1
-
- Wholegrain mustard
- 1 teaspoon
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- Red wine vinegar
- 50 g
-
- Rice wine vinegar
- 50 g
Tools
-
Oven
-
TM5
-
Tm5 bowl
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Steamer basket
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Large serving bowl
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Baking sheet - 18 x 13"
Step preview
- Pre-heat oven - 200°C
- Line a baking tray with paper
- Place lentils into steamer basket and insert into Thermomix bowl
- Pour water over to the level of the base of the basket
- Steam - 35 min, 100°C, speed 3
- Remove lentils and cool
- Drain Thermomix bowl
- Place beetroot onto prepared tray and drizzle with balsamic vinegar, sprinkle with 1 pinch salt and drizzle with a little EVOO
- Roast - 25 min, 200°C
- Remove from oven and let cool
- Place salt, EVOO, garlic, mustard, and both remaining vinegars into Thermomix bowl
- Blend with MC in place 10 sec, speed 10
- Combine all remaining ingredients except feta in serving bowl and toss gently
- Add feta, and drizzle with dressing just prior to serving