Lentil Rice Salad With Beetroot Feta Dressing Recipes

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DELICIOUS GREEK LENTIL SALAD RECIPE WITH FETA CHEESE (FAKES SALATA)



Delicious Greek Lentil Salad Recipe with Feta cheese (Fakes Salata) image

An absolutely delicious and super healthy Greek lentil salad recipe with feta cheese and fresh vegetables. Whether eaten as a snack, side or light vegetarian meal, this super easy feta lentil salad recipe never fails to impress!

Provided by Eli K. Giannopoulos

Categories     Salad

Time 30m

Number Of Ingredients 14

400g brown lentils, picked and rinsed (14 oz.)
1 bay leaf
2-3 peppers (red, orange, yellow), roasted and sliced
250g feta cheese, crumbled (9 oz.)
10 cherry tomatoes, cut in half or 1 juicy tomato, cut in cubes
1 red onion, chopped
a handful fresh parsley (or dill), chopped
a handful fresh mint, chopped
10 kalamata olives, pitted and sliced
salt and freshly ground pepper
6 tbsps extra virgin olive oil
6 tbsps red wine vinegar
1 clove of garlic, minced
a pinch of sweet paprika

Steps:

  • To prepare this Greek style lentil salad recipe with feta cheese, start by cooking the lentils. Place the lentils in a colander and rinse them thoroughly under running water. Drain and place them in a large pot. Cover the lentils with a 5-6cm of cold water, season with salt, add the bay leaf and bring to the boil. Reduce the heat to a gentle simmer and cook for about 20-25 minutes. For this Greek lentil feta salad recipe the lentils should be cooked, but still retain a slight tooth. Keep in mind that different varieties of lentils cook at different times, so have a taste after 15 minutes and be careful not to overcook them!
  • In the meantime prepare the vegetables. For this Greek feta lentil salad recipe, you could use the peppers raw, cut into little cubes or roasted. Roasting the peppers, until slightly soft, will give extra flavour. To roast the peppers, cut them in half crosswise and place on a baking tray, lined with parchment pepper. Drizzle with a little olive oil and season with salt. Bake in preheated oven at 200-220C for about 20 minutes, or until softened.
  • To prepare the dressing for this Greek lentil salad recipe, add all the ingredients in a bowl and whisk to combine.
  • When the lentils are cooked, drain them in a colander and place under cold running water to stop the cooking process. Once cooled slightly place lentils in a large serving bowl and toss with dressing. Add the chopped onion, cherry tomatoes, feta cheese, olives and roasted peppers (sliced) and blend. Wait to add the fresh herbs just before serving. Enjoy!

LENTIL RICE SALAD WITH BEETROOT & FETA DRESSING



Lentil rice salad with beetroot & feta dressing image

Get a healthy dose of folate and fibre in this good for you dish, which uses time saving ready-cooked rice

Provided by Jennifer Joyce

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 11

2 beetroot (use different colours if you like), peeled and cut into wedges
100g baby carrot
2 tbsp sherry vinegar
1 tsp Dijon mustard
1 tbsp extra-virgin olive oil
small bunch mint , few leaves picked and remaining chopped
pinch of sugar
250g pouch cooked basmati rice
400g can cooked puy lentils , drained and rinsed
2 tbsp hazelnut , toasted and roughly chopped
2 tbsp crumbled feta cheese

Steps:

  • 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. Whisk together the vinegar, mustard, olive oil, chopped mint and sugar, and season.
  • Put the rice and lentils in a bowl. Add the carrots and beetroots, then pour over the dressing and toss to combine. Transfer to a serving platter and sprinkle over the hazelnuts, feta and mint leaves to serve.

Nutrition Facts : Calories 496 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 1.3 milligram of sodium

BEET AND LENTIL SALAD



Beet and lentil Salad image

The sweet slightly crisp beets, paired with the little gem-like beluga lentils, a pop of crunchy watermelon radish slices, topped with creamy Greek feta and fresh herbs. With the final adornment of lemon olive oil dressing and a sprinkle of walnuts.

Provided by Sarah

Categories     Salad

Number Of Ingredients 11

4 cooked medium-sized beets*
2 cup cooked beluga lentils* (black lentils)
2 scallions (sliced)
2 watermelon radishes or 4 regular radishes (thinly sliced and halved)
1/3 cup walnut (roasted, chopped)
2 handfuls parsley (chopped)
2 handful of mint (chopped)
1 lemon juiced or 1/4 cup lemon juice
1/4 cup olive oil
Greek feta cheese
salt and pepper

Steps:

  • Chop cooked beets into large bit-sized pieces.
  • In a large bowl combine beets and lentils. Add half the mint, parsely, and green onions. Mix together.
  • Add the lemon juice, olive oil, salt, and pepper. Mix and taste the salad to ensure the flavours are to your liking, but keep in mind the flavour will develop more once the salad has sat for a bit.
  • Add the salad to the serving bowl. Add the radishes, rest of the herbs, greek feta and walnuts.
  • Enjoy!

LENTIL BEET SALAD



Lentil Beet Salad image

This vegan lentil beet salad is colorful, hearty, and so nutrient-dense! A lovely salad on its own, and even better with (or on) a slice of toast.

Provided by Gena Hamshaw

Categories     main     Salad     side

Time 1h

Number Of Ingredients 12

4 medium or 3 large beets, trimmed and scrubbed
olive or avocado oil, for rubbing the beets
1 cup (200 g) dry lentils, picked over and soaked for 1 hour ((you can use French, brown, green, pardina, or beluga lentils))
A few handfuls torn baby arugula leaves
2 tablespoons snipped chives ((optional))
Fresh bread or toast, for serving
4 tablespoons olive oil
2 teaspoons Dijon mustard
1 1/2 tablespoons champagne, sherry, or red wine vinegar ((substitute lemon juice))
1/2 teaspoon fine salt
1 small, finely minced garlic clove ((optional))
Freshly ground black pepper to taste

Steps:

  • Preheat the oven to 400F. Rub all of the beets with a light coating of olive oil. Wrap each beet tightly in foil or parchment. Roast the beets for 45 minutes-1 hour, or until they're buttery tender when pierced with a knife. When the beets have cooled for about fifteen minutes, run them under cold water while you slip off their skins. The skins should come off easily. Chop the roasted, skinned beets into pieces that are about 1" (or a little smaller).
  • While the beets are roasting, bring a pot of water to boil. Drain the lentils of their soak water, then add them to the pot. Reduce the heat to medium low and simmer the lentils for 25-30 minutes, or until they're tender but still hold their shape. Drain the lentils, taking care to remove as much cooking water as possible so that they're not watery when you add them to the salad.
  • In a small bowl, whisk together the dressing ingredients.
  • Add the prepared beets, lentils, and dressing to a large mixing bowl. Toss to combine. Add the baby arugula and chives, if using. Toss again, gently. Serve the lentil beet salad with your favorite toast or bread.

BEET, LENTIL AND FETA SALAD



Beet, Lentil and Feta Salad image

The Beet, Lentil and Feta Salad recipe out of our category Vegetable Salad! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 1h35m

Yield 4

Number Of Ingredients 11

500 grams Beets
250 grams Le Puy lentils
500 milliliters Vegetable broth
2 shallots
4 Tbsps apple cider vinegar
5 Tbsps olive oil
salt
freshly ground peppers
1 pinch sugar
1 handful parsley
250 grams Feta

Steps:

  • Wash the beets and steam for about 50 minutes, until tender. Allow to cool slightly.
  • Rinse and drain the lentils. Bring the vegetable broth to a boil, add the lentils, reduce the heat, cover and simmer for 20 minutes. Drain and let cool slightly.
  • Peel the shallots and slice thinly. Whisk together the apple cider vinegar and 2 tablespoons of olive oil and season with salt, pepper and sugar to taste. Peel the beets and cut into bite-sized pieces. Combine the beets and lentils in a large bowl, toss with the dressing and let stand for about 20 minutes.
  • Rinse the parsley, pat dry, remove the leaves and roughly chop. Add the parsley to the salad and mix well. Arrange the salads on plates and crumble the feta cheese over the top. Drizzle with the remaining olive oil and serve.

Nutrition Facts : Calories 561.92 kcal, Fat 31.05 g, SaturatedFat 11.71 g, Protein 24.15 g, Carbohydrate 47.12 g, Sugar 1.05 g, Cholesterol 55.63 mg

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