DELICIOUS GREEK LENTIL SALAD RECIPE WITH FETA CHEESE (FAKES SALATA)
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
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
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
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
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
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
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
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
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
More about "lentil rice salad with beetroot feta dressing recipes"
WARM LENTIL, BEETROOT AND FETA SALAD WITH WILD RICE - …
From easypeasyfoodie.com
Estimated Reading Time 2 mins
- Prepare the red onions and beetroot and place in a roasting tray. Drizzle over 2 tablespoons of olive oil and sprinkle over a little salt and pepper. Roast in your preheated oven for 25 minutes or until the beetroot is soft (check by inserting a knife – it should go in easily) and the red onion is tinged with golden brown but not burnt!
- Meanwhile cook 200g rice according to packet instructions / your own preferences. Drain when ready (if necessary).
- When the red onions and beetroot are ready, add the puy lentils to the tray and give everything a stir. Spread out again in the baking tray and return to the oven for 5 minutes, by which time the puy lentils should be warmed through.
BEETROOT, FETA AND LENTIL SALAD | GOURMET TRAVELLER
From gourmettraveller.com.au
Servings 4Category Workday Lunches, Midweek DinnerAuthor Lisa FeatherbyTotal Time 15 mins
- Add beetroot and olive oil to a saucepan over medium-high heat and stir to coat. Add stock, season to taste, cover with a lid and simmer until tender (14-15 minutes).
- Transfer beetroot to a bowl with a slotted spoon, add vinegar, vincotto, extra-virgin olive oil and half the lentils, season to taste and toss to combine. Place remaining lentils in a serving bowl, top with beetroot mixture, shallot, parsley, seeds and feta, and toss lightly to serve.
JACK MONROE'S BEETROOT, FETA AND LENTIL SALAD RECIPE ...
From theguardian.com
Estimated Reading Time 1 min
ROASTED BEET & CARROT LENTIL SALAD WITH FETA, YOGURT ...
From bojongourmet.com
Estimated Reading Time 6 mins
- Place the lentils in a medium saucepan, cover with 3 inches of water, and add the onion and bay leaf. Place over high heat, bring to a boil, then reduce the heat to low and simmer until the lentils are tender but still holding a shape, 20 to 30 minutes. Add 1 teaspoon salt toward the end of the cooking time, and more water if needed. Drain the lentils and discard the onion and bay leaf.
- Meanwhile, toss the beets and carrots with 2 tablespoons of the olive oil and 1/2 teaspoon each salt and pepper. Roast in the oven until browned and tender, tossing them halfway through cooking, 25 to 30 minutes.
- In a small bowl, whisk together the yogurt, garlic, lemon juice, chopped parsley and dill, 1/4 teaspoon salt, and the remaining 1 tablespoon olive oil.
BEETROOT FETA LENTIL SALAD - THE HOME COOK'S KITCHEN
From thehomecookskitchen.com
Estimated Reading Time 5 mins
- Place on an oven tray, and bake for 30-40 minutes, or until beetroot is soft and starting to brown. Set aside to cool.
BABY BEETROOT, FETA AND LENTIL SALAD - HEALTHY FOOD GUIDE
From healthyfood.com
4.9/5 (2)Category MainsCuisine HealthyTotal Time 20 mins
- 1 In a large bowl, combine onion and vinegar. Stand mixture for 10 minutes. Season with cracked black pepper.
- 2 Add salad leaves, beetroot and lentils to bowl. Drizzle with oil and toss to combine. Serve salad topped with nuts and feta.
LENTIL SALAD WITH ROASTED VEGETABLES AND FETA CHEESE ...
From kitchenstories.com
- Add spelt, three times as much water and salt to a pot over medium heat and let simmer for approx. 30 min., or until the spelt is done. In a second pot, add beluga lentils, the double amount of water, and salt and bring to a boil. Reduce heat to medium-low, then place lid on the pot and let simmer for approx. 25 min., or until the lentils are done.
- Preheat oven to 200°C/390°F. Finely chop parsley and chives and set aside. Cut carrots into sticks. Peel rutabaga, celery root, parsnips and sweet potato and cut into bite-sized pieces. Chop sunchokes and halve Brussels sprouts. Add vegetables to a large bowl, drizzle with some of the olive oil and season generously with salt and pepper. Transfer to a baking sheet and roast in the oven for approx. 20 min.
- Add remaining olive oil, apple cider vinegar, mustard, honey, ground coriander, sumac, and cayenne pepper to a small bowl and whisk to combine. Season with salt and pepper to taste.
ROASTED BEETROOT, FETA AND LENTIL SALAD
From rte.ie
Estimated Reading Time 1 min
ROASTED BEETROOT & LENTIL SALAD WITH LEMON & OLIVE …
From theoxfordmagazine.com
Estimated Reading Time 1 min
LENTIL SALAD WITH FETA + LEMON TURMERIC SUNSHINE …
From saffrontrail.com
BALSAMIC VINEGAR SALAD DRESSING RECIPES AND FOOD TIPS
From recipes.camp
LENTIL RICE SALAD WITH BEETROOT FETA DRESSING
From tfrecipes.com
LENTIL RICE SALAD WITH BEETROOT & FETA DRESSING RECIPE
From crecipe.com
LENTIL RICE SALAD WITH BEETROOT & FETA DRESSING RECIPE
From crecipe.com
EASY WARM LENTIL AND BEETROOT SALAD RECIPE | DELICIOUS ...
From deliciousmagazine.co.uk
KALE BARLEY AND FETA SALAD RECIPES
From tfrecipes.com
BEET AND LENTIL SALAD WITH FETA AND FRIED EGGS RECIPE
From seriouseats.com
LENTIL, BEETROOT AND FETA SALAD – ARCISFOODBLOG
From arcisfoodblog.com
LENTIL, BEETROOT & FETA SALAD | GRAINS & LEGUMES …
From glnc.org.au
BEET AND LENTIL SALAD RECIPES
From tfrecipes.com
BEETROOT SALAD WITH LENTILS & FETA RECIPE - YOUTUBE
From youtube.com
LENTIL RICE SALAD WITH BEETROOT & FETA DRESSING | RECIPE ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love