Orange Beet & Lentil Salad

VEG | LF | GF | SF

How It's done:


2 large oranges, peeled and chopped
2 400g tins cooked lentils, rinsed and drained (or 800g freshly cooked lentils)
120g baby spinach
1/2 red onion chopped
450g tin cooked beetroot, drained and diced
50g fetta cheese
1tbsp red wine vinegar
1/4 cup fresh squeezed orange juice
3-5 tbsp extra virgin olive oil
Rock or sea salt and pepper to taste


Combine all ingredients, except baby spinach and fetta, in a large bowl. Stir through orange juice, olive oil and red wine vinegar. Place baby spinach leaves on a large serving platter. Top with orange and lentil mix, fetta cheese and drizzle with any leftover dressing to serve. Will keep overnight in the fridge.

Cooking Time

15 min