Roasted Beet & Lentil Salad with Walnut & Feta
A great way to use Walnut Oil is to accentuate the flavours already present in a recipe. Try this twist on the classic beetroot, walnut and feta salad.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.plentyfoods.com.au.
Cooking tools:
- Blender
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Peeler
- Saucepan
- Colander
- Can opener
- Mixing bowl
- Measuring spoon
- Skillet
- Spatula
- Serving platter
Ingredients
- 3 medium beetroots, peeled and cut into wedges
- 1 tbsp Plenty Safflower Oil
- Salt
- pepper
- 1 can (400–425g) brown lentils, rinsed
- ½ – 1 L stock (enough to cover lentils)
- 1 bay leaf
- 1 garlic clove, smashed
- ½ red onion, thinly sliced
- 1 tbsp red wine vinegar
- 100g Danish-style feta (or almond feta/tahini + lemon + garlic)
- 1 tbsp walnut oil
- 1–2 tbsp water (to loosen)
- Cracked pepper
- Handful of walnut pieces, toasted and roughly chopped
- Fresh parsley or dill
- 1 tbsp Plenty Walnut Oil (to finish)
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