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Beetroot and Feta Salad

Prep Time15 mins
Total Time15 mins
Course: Light Meal
Keyword: easy, egg-free, gluten-free, quick, vegetarian
Servings: 2


  • 400 g tin canned brown lentils, drained and rinsed
  • 2 beetroot, grated
  • 1 courgette
  • 40 g spinach leaves
  • 100 g feta cheese
  • 1/2 lemon, juice
  • 1 tbsp olive oil


  • Layer your salad leaves with grated vegetablesand lentils over two plates - top with feta, lemon juice and olive oil.


Store leftovers in an airtight container in the refrigerator for up to 3 days.