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Beetroot and apple salad with lentils, rice and walnuts

Time
15 minutes
Servings
2

Try this salad for breakfast or as a quick energy boost before sport or a workout. The brown rice and lentils will help prevent you reaching for an unhealthy snack later in the day. You can prepare this salad in an instant and any leftovers can be used for a delicious lunch the next day.

lets get
cooking

Ingredients
  • 1 cup each of cooked brown rice and lentils (can be prepared in advance)
  • 4 small pre-cooked beetroots
  • 2 apples
  • 3 spring onions
  • 1 handful of walnuts
  • 200g feta
  • 50g rocket leaves
Dressing ingredients
  • 1 teaspoon mustard
  • 1 teaspoon honey
  • 1 teaspoon thyme
  • 4 tablespoons olive oil
Contributor
Veggies first
Veggies First
Preparation
  • Halve the beetroots and apples and slice thinly. Slice the spring onions
  • Lightly pan fry the beetroots, apples and spring onions on a low heat with a little olive oil
  • Combine the cooked rice and lentil mix with the beetroot mixture in a serving bowl
  • Top the salad with the feta, cut into small cubes
  • Whisk together the dressing ingredients and pour evenly over the salad
  • To finish, serve with a few leaves of rocket on each plate and sprinkle over a handful of walnuts
Twist It!

Use the image above as a guide to plating up. As an alternative suggestion, you may choose to serve the rice and lentils in a seperate side bowl. My three cousins ​​aged six and nine years old love feasting on this delicious salad, so we can definitely say that this salad is kid proof.

Contributor
Veggies first
Veggies First