Full of colour and delicious flavours, this salad is quick, easy and a real crowd pleaser!
Prep time:10 mins
Cook time:0 mins
- 425g can Edgell Baby Beetroot, well drained and quartered
- 400g can Edgell Brown Lentils, drained
- 4 cups rocket leaves
- 2 oranges, segmented
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 50g fetta cheese, crumbled
- Toasted flaked almonds, for serving
Place Edgell Beetroot, Edgell Lentils, rocket and orange in a large bowl. Toss together gently.
Place in a serving bowl and drizzle over combined oil and balsamic vinegar. Top with fetta and flaked almonds. Serve immediately.
Place cut beetroot on paper towel to drain well to prevent colouring other ingredients.