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Salad of beetroot, lentil and feta

Another tasty recipe from Weekend magazine. Beetroot is a tremendously healthy vegetable for anyone with iron deficiency, people with anemia, fatigue, bladder problems as well as detox 😉

Preparation time 80 minutes


  • 500 g beetroot (Jarka, thank you so much 🙂 )
  • 250 g green lentils
  • 5 dl vegetable stock
  • 2 shallots
  • 4 tbsp cider vinegar
  • 5 tbsp olive oil
  • pinch of sugar
  • salt & pepper


Wash the beetroot and steam 50 minutes. Allow to cool. Wash the lentils in water and bring to a boil in vegetable stock. Boil them for 20 minutes on low heat.

I used the lentils from the look-)

Peel and slice the shallots. Mix with cooked lentils, cider vinegar and 2 tbsp olive oil. Season with sugar, salt and pepper.

Peel the beetroot and cut into pieces. Mix with the lentils and leave for all 20 minutes. Rinse the parsley, spin dry and chop finely. Add to the beetroot salad. Divide the salad between the edges and crumble the feta over. Drizzle with the remaining olive oil and serve with white or dark bread.

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