Ingredients. Whisk together the vinegar, mustard, olive oil, chopped mint and sugar, and season. Prep time: 5 Mins . Cook time: 60 Mins . An easy to make Roasted Beetroot & Lentil Salad with Lemon & Olive Oil Dressing Recipe by Ada Velonis, from founder, editor and culinary writer behind Marmalade + Kindness. This delicious salad of earthy puy lentils, sweet roasted beetroot and salty feta is such a fabulous combination of flavours and can be served hot, warm or fridge cold, making it very versatile. Cook the beetroots in a pan of boiling water for 5-6 mins until just tender but still with a bite; add the carrots for the final 2 mins. Yield: Serves 2. Effort: Easy. Warm Lentil, Beetroot and Feta Salad with Wild Rice. Packed with plant-based protein and naturally gluten-free, you can serve it on its own. Bring to the boil and simmer for around 25 minutes until they are tender, but retain some bite, add the bulgar wheat for … Jump to Recipe Print Recipe. Instead, you can use black olives or capers, that are salty like feta. To make this lentil salad vegan, just skip the feta cheese. 49 shares. Add the shallots and garlic and cook over moderately high heat until fragrant, about 1 minute. Put the lentils and garlic in a saucepan with the stock. Instructions. Image: Monika Grabkowska. What to serve with lentil salad? This lentil salad recipe can be served a starter to a 3-course meal, as a side, and also makes a great and wholesome vegetarian lunch. In a medium skillet, heat the grapeseed oil until shimmering. It’s great for taking to work in a box, but pretty enough to serve at a dinner party.