Beetroot, lentil & feta salad with sun-dried tomato vinaigrette
- Lucy Lord
- 27 minutes ago
- 2 min read
My take on the delicious winter salad from Gail’s (London's much loved artisan bakery and café chain) reinvented at home. Warming roasted beetroot and earthy lentils mixed with a tangy sun-dried tomato vinaigrette, topped with salty feta, crunchy hazelnuts and fresh herbs. It’s grounding, fresh and vibrant - the perfect nourishing lunch as the weather turns colder. And the best bit? It’s a robust salad that's perfect to meal prep. so you can make it once and enjoy it throughout the week, without spending a tenner on lunch each time.
Time to prep : 10 minutes
Total time to make : 40 minutes
Serves : 2
Ingredients
2 raw beetroots
½ tbsp olive oil
1 tsp thyme (fresh or dried)
1 × 250g pouch cooked puy lentils
Large handful rocket
100g feta
30g hazelnuts
Fresh parsley or mint
Vinaigrette
4 sun-dried tomatoes
1 tbsp oil from the jar
1 tbsp red wine vinegar
2 tsp Dijon mustard
1 tbsp honey or maple
1 garlic clove
Juice of 1 lemon
Method
Preheat fan oven to 190°C. Slice the beetroot into 3cm chunks (no need to peel), spray with olive oil and sprinkle over thyme, salt and pepper. Roast for 30 mins until tender and lightly caramelised (or 15 mins at 180°C air fryer).
Blend the sun-dried tomatoes, oil from the jar, vinegar, Dijon, honey, garlic and lemon into a glossy vinaigrette. Pour in a bowl over the lentils and toss to coat.
Toast the hazelnuts in a dry pan for 2 mins until golden, then chop.
To serve, layer the lentils as a base, add rocket, roasted beetroot, feta hazelnuts and fresh herbs.
To prep ahead, store in the fridge for up to 4 days, layered in a jar or container with lentils and beetroot at the bottom, rocket and herbs, the feta and hazelnuts.
Nutritional Information
(per serve)
608 calories
30g protein, 62g carbs, 30g fat
Good to know
Vegetarian, gluten free.
To save time, pre-cooked beetroot works well too. Choose the plain vacuum-packed kind (avoid anything pickled or in vinegar). Cut into wedges and toss through the lentils.
Double the ingredients to make 4 serves and enjoy throughout the week.
Storage. Up to 4 days in an airtight container in the fridge.
