Roasted Beetroot & Feta Salad With Balsamic Hot Honey Dressing
Roasted beetroot and feta salad with balsamic hot honey dressing served on a bed of warm puy lentils. It's fiery, tangy, full of seasonal flavor, and super simple to throw together.
Equipment
- 1 ovenproof dish
Ingredients
- 4 Beetroot whole, raw
- 500 grams (15 oz) Puy lentils
- 200 grams (7 oz) Feta cheese
- 2 tablespoon Balsamic vinegar
- 4 tablespoon Honey
- 2 Chili peppers
- 2 cloves Garlic
- 1 tablespoon Fresh chives
- 2 teaspoon Olive oil
Instructions
- Preheat the oven to 150℃/300℉
- Place the beets into an ovenproof dish and roast for 1.5 hours until tender. Wait for 5-10 minutes, and then gently peel them. You should be able to almost push the skins off. Slice the beets into segments or rounds.
- Meanwhile, cook the lentils according to the packet instructions. Once cooked, drain and stir through a drizzle of olive oil, and season with salt and pepper.
- Finally, make the balsamic hot honey dressing. Heat a teaspoon of oil in a saucepan and gently fry the garlic and fresh chilies until fragrant. Add the balsamic vinegar and allow it to reduce down for 30 seconds before adding the honey. Turn off the heat and leave to infuse.
- Spoon the warm lentils onto plates and top with the segments of roasted beetroot. Crumble feta cheese on top and drizzle with the hot honey balsamic. Garnish with fresh chopped chives to serve.
Notes
Use store-bought cooked beets and pre-cooked (or canned) lentils to make this recipe even faster.
Nutrition
Calories: 445kcalCarbohydrates: 53gProtein: 22gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 637mgPotassium: 330mgFiber: 9gSugar: 25gVitamin A: 337IUVitamin C: 5mgCalcium: 267mgIron: 1mg
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