Lentil rice salad with beetroot & feta dressing

Name: Lentil rice salad with beetroot & feta dressing
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Global
Ingredients: 2 beetroot (use different colours if you like), peeled and cut into wedges; 100 grams baby carrot; 2 Tbsps sherry vinegar; 1 teaspoon Dijon mustard; 1 Tbsp extra-virgin olive oil; 1 small bunch mint, few leaves picked and remaining chopped; 1 pinch pinch of sugar; 250 grams pouch cooked basmati rice; 400 grams cooked Puy lentils, drained and rinsed; 2 Tbsps hazelnut, toasted and roughly chopped; 2 Tbsps crumbled feta cheese

If you have approximately 25 minutes to spend in the kitchen, Lentil rice salad with beetroot & feta dressing might be an excellent gluten free and lacto ovo vegetarian recipe to try. This recipe covers 57% of your daily requirements of vitamins and minerals. This recipe makes 2 servings with 1102 calories, 61g of protein, and 20g of fat each. A mixture of beetroot, olive oil, sherry vinegar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a rather inexpensive main course. If you like this recipe, you might also like recipes such as Lentil, Beetroot and Hazelnut Salad With a Ginger Dressing, Wild Rice, Baby Beetroot & Beef Kofta Salad (ft. Love Beets Baby Beetroot), and Beetroot Feta Salad.

Instructions

Cook the beetroots in a pan of boiling water for 5-6 mins until just tender but still with a bite; add the carrots for the final 2 mins.

Ingredients you will need

Beet

Carrot

Water

Equipment you will use

Frying Pan

Whisk together the vinegar, mustard, olive oil, chopped mint and sugar, and season.

Ingredients you will need

Olive Oil

Mustard

Vinegar

Sugar

Mint

Equipment you will use

Whisk

Put the rice and lentils in a bowl.

Ingredients you will need

Lentils

Rice

Equipment you will use

Bowl

Add the carrots and beetroots, then pour over the dressing and toss to combine.

Ingredients you will need

Beet

Carrot

Transfer to a serving platter and sprinkle over the hazelnuts, feta and mint leaves to serve.

Ingredients you will need

Mint

Hazelnuts

Feta Cheese

Equipment

Frying Pan

Whisk

Bowl

Ingredients

Servings:

beetroot (use different colours if you like), peeled and cut into wedges 100grams

baby carrot 2Tbsps

sherry vinegar 1teaspoon

Dijon mustard 1Tbsp

extra-virgin olive oil 1small bunch

mint, few leaves picked and remaining chopped 1pinch

pinch of sugar 250grams

pouch cooked basmati rice 400grams

cooked Puy lentils, drained and rinsed 2Tbsps

hazelnut, toasted and roughly chopped 2Tbsps

crumbled feta cheese

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Salad works really well with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Antica Chardonnay (Mountain Select). It has 4.5 out of 5 stars and a bottle costs about 29 dollars.