Beetroot Feta Walnut Salad

Ingredients

• 500 g cooked beets, cut into cubes
• 1/2 red onion, thinly sliced
• 100 g feta cheese, grated or crumbled
• 1 can brown or black lentils
• 2 cups (75g) firmly packed baby spinach
• 1/2 cup toasted walnuts
• 2 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   In a small bowl mix the olive oil, balsamic vinegar and season with salt and black pepper.

2. 2

   Chop the beetroot into cubes and thinly slice the onion. Rinse and drain the lentils, then pat dry.

3. 3

   Place the baby spinach leaves in a large bowl, then add the beets, lentils, onion, walnuts and feta cheese. Drizzle over the dressing just before serving. Gently toss and serve.