Beet and Carrot Salad with Feta
A vibrant, hearty salad with shredded carrots, sliced beets, creamy feta, and protein-rich lentils over fresh greens, tossed in a simple olive oil dressing.
- Total time
- 40 min
- Servings
- 4
- Calories
- 220
- Protein
- 9g
Ingredients
- 2 medium beets
- 2 large carrots
- 1 cup cooked black lentils
- ½ cup feta cheese
- 4 cups mixed greens
- 3 tbsp olive oil
- 2 tbsp lemon juice
- ½ tsp salt
Instructions
- 1
Place the 2 beets in a pot, cover with water, and boil until fork-tender, about 30-40 minutes. Drain, cool, then peel and slice into thin rounds.
- 2
While beets cook, peel and shred the 2 carrots using a box grater. Set aside.
- 3
In a small bowl, whisk together the 3 tbsp olive oil, 2 tbsp lemon juice, and 0.5 tsp salt to make the dressing.
- 4
In a large bowl, combine the 4 cups mixed greens, shredded carrots, sliced beets, and 1 cup cooked black lentils.
- 5
Pour the dressing over the salad and toss gently to coat everything evenly.
- 6
Crumble the 0.5 cup feta cheese over the top and serve immediately.
Tools you’ll need
- Large pot
- Box grater
- Small bowl
- Large bowl
- Whisk
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