Salad, Christmas Salad with de Puy Lentils, Beetroot, Walnut and Feta
Nourishing substantial salad Salad as a complete meal
Servings Prep Time
8 20
Cook Time
20
Servings Prep Time
8 20
Cook Time
20
Ingredients
Roasted Beetroot
Vinaigrette with vincotto, balsamic vinegar and extra virgin olive oil
Yoghurt Fetta Salad Dressing
Instructions
Roasted Beetroots
  1. Preheat your oven to 180C
  2. In a large bowl, coat the cubed beetroots with olive oil, salt and black pepper, taste to suit your palate. Roast at 180C for 15-20 minutes until the beetroot cubes started to caramelise. Cool to room temperature and chill in fridge if preparing ahead of serving.
Vinaigrette with vincotto, balsamic vinegar and extra virgin olive oil
  1. Place all ingredients in a glass jar and shake vigorously before use
Yoghurt Fetta Salad Dressing
  1. Place all ingredients in a glass jar and shake vigorously before use or better still blitz using a hand held stick blender