Lentil Salad with Mint, Beetroot and Feta


Tenina Holder

Posted June 23, 2020 (Last updated January 12, 2022)



Total Time

1hrs 10mins



The perfect salad for any time of year. I seriously love this flavor combo and I am pretty sure you will too. Conveniently Vegetarian indeed.


  • Fresh beet icon
    Fresh beet1large, peeled, cubed
  • Mint leaves icon
    Mint leavesas neededleaves of
  • Grape tomato icon
    Grape tomato200 ghalved
  • Red bell pepper icon
    Red bell pepper1diced
  • Green onion icon
    Green onion2sliced
  • Feta cheese icon
    Feta cheese100 gcrumbled
  • Puy lentils icon
    Puy lentils150 g
  • Water icon
    Wateras needed
  • Balsamic vinegar icon
    Balsamic vinegaras neededfor drizzling
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes2 pinches
  • Extra virgin olive oil icon
    Extra virgin olive oilas needed
  • Extra virgin olive oil icon
    Extra virgin olive oil80 g
  • Garlic clove icon
    Garlic clove1
  • Wholegrain mustard icon
    Wholegrain mustard1 teaspoon
  • Red wine vinegar icon
    Red wine vinegar50 g
  • Rice wine vinegar icon
    Rice wine vinegar50 g

  • 1. Pre-heat oven - 200°C
  • 2. Line a baking tray with paper
  • 3. Place lentils into steamer basket and insert into Thermomix bowl
  • 4. Pour water over to the level of the base of the basket
  • 5. Steam - 35 min, 100°C, speed 3
  • 6. Remove lentils and cool
  • 7. Drain Thermomix bowl
  • 8. Place beetroot onto prepared tray and drizzle with balsamic vinegar, sprinkle with 1 pinch salt and drizzle with a little EVOO
  • 9. Roast - 25 min, 200°C
  • 10. Remove from oven and let cool
  • 11. Place salt, EVOO, garlic, mustard, and both remaining vinegars into Thermomix bowl
  • 12. Blend with MC in place 10 sec, speed 10
  • 13. Combine all remaining ingredients except feta in serving bowl and toss gently
  • 14. Add feta, and drizzle with dressing just prior to serving

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