I have never been a big fan of beetroot from a can but I love using fresh beetroot in a lot of things, including salads. Being vegetarian, I always try to ‘beef up’ (excuse the irony) my salads with nuts, seeds and beans so it packs a punch with protein, unsaturated fat and complex carbohydrates to provide a good nutritious meal or side dish.

Preparation Time: 10 minutes / Cooking Time: 40 minutes / Serves 4-6

Ingredients

2 medium beetroots, peeled and cut into approx 3cm x 3 cm cubes.

1 can (400g) brown lentils, drained or ¾ cup cooked lentils (cook according to pack)

½ Spanish onion, diced finely

90 g of reduced fat feta cheese (crumbled or diced)

200g spinach leaves

1/3 cup almonds, raw

¼ cup of pepitas (sunflower seeds)

Juice of a lemon

3 tbsp, olive oil

Olive oil spray

Method