Warm Lentil, Beetroot and Feta Salad with Wild Rice
This delicious salad of earthy puy lentils, sweet roasted beetroot, salty feta and wild rice is such a fabulous combination of flavours, and can be served warm or cold, making it very versatile. It’s great for packed lunches, picnics and potlucks, but is also pretty enough to serve at a dinner party.
Preheat your oven to 200C /180C fan / gas mark 6 / 400F.
Place the red onion and beetroot wedges in a roasting tray. Drizzle over 2 tablespoons of olive oil and sprinkle over a little salt and pepper. Turn the vegetables in the oil, then spread them out into a single layer.
Roast in your preheated oven for 10 minutes, turn the vegetables, then roast for a further 8 minutes or until the beetroot is soft (check by inserting a knife – it should go in easily) and the red onion is just tinged with golden brown but not burnt!
Meanwhile cook the rice according to packet instructions / your own preferences.
When the red onions and beetroot are ready, add the puy lentils to the tray and give everything a stir. Spread out again in the roasting tray and return to the oven for 2 minutes, by which time the puy lentils should be warmed through.
While the lentils are warming, mix together the dressing ingredients in a small jug or jam jar.
After the 2 minutes are up, remove the roasting tray, add the dressing and stir everything together.
Place the rice on a large serving platter. Top with the beetroot/onion/lentil mixture. Crumble over the feta cheese and, finally, scatter over the chopped parsley.
Serve warm or cold, on it's own or with crusty bread, a green side salad and a glass of Pinot Noir or Sauvignon Blanc.
Not suitable for freezing.
Nutrition information is approximate and meant as a guideline only.