Salade de betteraves, feta et lentilles
Salade de betteraves, feta et lentilles
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Time to make: 20 mins
Total cost: $15.40 / $3.85 per serve
(at time of publication)
Diabetes friendlyGluten freeHigh fibreHigh ironLow kilojouleLow sodiumVegetarian
Ingredients
1 medium red onion, thinly sliced
2 tablespoons red wine vinegar
100g baby leaf salad mix
500g cooked baby beetroot, cut into wedges
1 x 400g can no-added salt lentils, rinsed, drained
¹/³ cup chilli-roasted cashews, coarsely chopped
70g reduced-fat feta, crumbled
Instructions
1 Combine the onion and the vinegar in a large bowl. Stand mixture for 10 minutes. Season with cracked black pepper.
2 Add the salad mix, beetroot and lentils to bowl. Drizzle with 1½ tablespoons of olive oil and toss to combine. Serve the salad topped with nuts and feta.
Sign in to save or note
Time to make: 20 mins
Total cost: $15.40 / $3.85 per serve
(at time of publication)
Diabetes friendlyGluten freeHigh fibreHigh ironLow kilojouleLow sodiumVegetarian
Ingredients
1 medium red onion, thinly sliced
2 tablespoons red wine vinegar
100g baby leaf salad mix
500g cooked baby beetroot, cut into wedges
1 x 400g can no-added salt lentils, rinsed, drained
¹/³ cup chilli-roasted cashews, coarsely chopped
70g reduced-fat feta, crumbled
Instructions
1 Combine the onion and the vinegar in a large bowl. Stand mixture for 10 minutes. Season with cracked black pepper.
2 Add the salad mix, beetroot and lentils to bowl. Drizzle with 1½ tablespoons of olive oil and toss to combine. Serve the salad topped with nuts and feta.
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