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Yum! I don't love beets, but I do love this salad. I made it at least three times this summer, and have passed the recipe on to others who have shared the love of this bright, hearty, filling salad. Thanks for posting the recipe!
Fantastic salad with a wonderful combination of flavours and textures. I used 500 grams of fresh beets that I chopped and roasted in the oven with a few cloves of garlic. After draining the lentils, I gave them a quick rinse which got rid of the dingy colour left by the cooking water. I served this as a side dish and there was more than enough for six people. Thanks for posting. I was tickled to notice that my bag of French lentils had the same recipe on the back. In future, I'll pay more attention to recipes on packaging.
Fantastic salad! I loved all the flavors together. I followed the recipe but cut the oil down to 1 1/2 tbsp. This makes a healthy, filling lunch. I'll make this again for sure. Thanx for sharing!
Yum, yum, yum, this salad is soooooo good! The earthy lentil and beet flavour goes so well with the creamy feta and sharp onion and garlic. The parsley adds a wonderful freshness to it. Everything combined makes for a lovely taste experience! Very good warm, but cold, too. Great for potlucks or buffets. I only had white onion and regular beets on hand, so used those and it turned out fab! THANKS SO MUCH for sharing this wonderful recipe with us, Mandy! I will certainly make it again. Made and reviewed for Aussie/NZ Tag Game March 2010.
I love finding new healthy food that tastes great. This will be a regular in my lunchbox. I love the dressing - it makes the lentils taste great even without the beets and feta. Thanks!