Lentil, beetroot and feta salad

A hearty, earthy salad: lentils, roasted beetroot and feta, lifted by a shallot dressing. High in plant protein, fibre and iron, it is a healthy, colourful and filling lunch.

Preparation: 15 min  |  Cooking: 25 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 265 kcal · 10 g protein · 16 g carbohydrate · 16 g fat

Ingredients

• 250 g green lentils
• 2 cooked beetroots
• 80 g feta
• 1 shallot
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar

Method

1. Cook the lentils for 20 minutes, then drain.
2. Dice the beetroots.
3. Mix the lentils, beetroot and shallot.
4. Crumble in the feta and dress with the oil and balsamic vinegar.

Nutritional benefits

Lentils provide plant protein, fibre and iron, beetroot adds antioxidants and fibre, and feta brings calcium. This main-course salad combines plant foods with dairy for a complete, filling and colourful lunch that is naturally gluten-free.

Variations and substitutions

• Vegan: use avocado instead of the feta.
• With walnuts or pumpkin seeds.
• With rocket or lamb’s lettuce.
• With fresh goat’s cheese.

Storage and making ahead

Keeps for 3 days; add the beetroot separately as it stains the other ingredients. Ideal for a packed lunch.

💡 Good to know

Dress the lentils while they are still warm: they absorb the dressing better and taste more fragrant.

Read also

Discover more vegetarian recipes · high-protein recipes · healthy & balanced recipes · gluten-free recipes.

Foods in this recipe: lentils · beetroots · feta · shallot · olive oil.

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