Warm Lentil, Beetroot and Feta Salad with Wild Rice

5 from 4 votes

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.

Course Main Course

Cuisine British, Fusion

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 613kcal

Author Eb Gargano

Ingredients

Salad & Rice

1 red onion cut into 8 wedges
500 g baby beetroot cut into wedges of a similar size to the onion
Salt and pepper to taste
2 tablespoons olive oil
250 g pack ready to eat puy lentils I use Merchant Gourmet
200 g rice I use a mixture of wild and long grain white rice from Tesco
150 g feta cheese crumbled, plus extra for garnish
2 tablespoons parsley chopped finely

Balsamic Dressing

2 tablespoons balsamic vinegar
Salt and pepper to taste
4 tablespoons olive oil

Metric - US Customary

Instructions

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.

Notes

Not suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition