Lentil, Roast Beetroot and Fetta Salad
By: Vicki
Published: Monday, March 14, 2011 - 3:29am

Ingredients




1/2 cup french lentils
1/2 cup green lentils
1/2 cup yellow and green split peas
5 beetroots, scrubbed, washed and cut into pieces
1/2 piece greek fetta
 cup olive oil
8 tablespoons balsamic vinegar
oregano
salt& pepper
3 tablespoons lemon juice
1 tablespoon seeded mustard
2 tablespoons chopped parsely
2 tablespoons chopped coriander

Preparation

1 Preheat oven to 200 degrees celsius. 2 Place cut pieces of beetroot in some aluminium foil and apply 2-3 tbsp of the olive oil, the balsamic vinegar, some oregano and salt and pepper. 3 Wrap up and place on an oven tray and into the oven for 30-40 minutes. 4 While beetroot is cooking, boil lentils and split peas separately as per the packet instructions - this may take up to 30 minutes. 5 Once cooked, on plates arrange different variety of lentils, split peas and  pieces of beetroot. 6 Crumble fetta over salad. 7 Combine olive oil, lemon juice, seeded mustard, salt, pepper and pour over salad. 8 Add parsley and coriander, and toss to combine. 9 Enjoy with crusty bread or as a side!