Baby Beetroot & Lentil Salad

Serves: 6

Preparation time:  10 minutes


  • 425g can baby beets, well drained and quartered
  • 400g can Edgell Brown Lentils, drained
  • 4 cups rocket leaves
  • 2 oranges, segmented
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 50g feta cheese, crumbled
  • Toasted flaked almonds, for serving


  1. Place beetroot, Edgell Lentils, rocket leaves and orange in a large bowl. Toss together gently.
  2. Place in a serving bowl and drizzle over combined oil and balsamic vinegar. Top with feta and flaked almonds. Serve immediately.

Top Tip: Place cut beetroot on paper towel to drain well to prevent colouring other ingredients.

Recipe and image kindly provided by Edgell, for more recipes please visit their website.