Lentil, Feta, and Beetroot Salad: A Symphony of Flavors

  

Welcome to a recipe that's as vibrant on the plate as it is on the palate. This lentil, feta, and beetroot salad is a perfect blend of textures and tastes, making it an ideal choice for a healthy lunch or a side dish. Let's get started!

Ingredients:

- 1 cup dried green lentils

- 2 cups cooked beetroot, diced

- 1/2 cup feta cheese, crumbled

- 1/4 cup fresh dill, chopped

- 2 tablespoons extra virgin olive oil

- Juice of 1 lemon

- Salt and pepper to taste

Instructions:

1. Cook the Lentils

Rinse the lentils under cold water. In a saucepan, cover the lentils with water, bring to a boil, then simmer for 20-25 minutes until tender. Drain and let cool.

2. Prepare the Beetroot

If you're using fresh beetroot, boil until tender, peel, and then dice. For pre-cooked beetroot, simply dice into small cubes.

3. Crumble the Feta

Take your block of feta cheese and crumble it into bite-sized pieces.

4. Chop the Dill

Fresh dill will add a lovely herby freshness to the salad. Chop it finely.

5. Make the Dressing

 In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

6. Combine the Salad

In a large mixing bowl, combine the cooled lentils, diced beetroot, crumbled feta, and chopped dill. Drizzle with the dressing and toss gently to combine.

7. Season and Serve

Give the salad a final taste and adjust the seasoning with more salt and pepper if needed. Serve chilled or at room temperature.

Conclusion:

This lentil, feta, and beetroot salad is not just a treat for the taste buds but also a feast for the eyes. It's a versatile dish that can be enjoyed on its own or paired with your favorite protein. The best part? It's as healthy as it is delicious.

Feel free to add your own twist to this recipe by including nuts for crunch, spinach for greens, or even some olives for a Mediterranean touch. Enjoy crafting this recipe

 and sharing it with your friends! 🥗