salade de lentilles aux betterave, aux fines herbes et au tofu de feta

Lentil and beetroot salad with tofu feta

Aryane @ Valises & Gourmandises
This lentil and beetroot salad is perfect for work and school lunches. Thanks to the tofu feta and the fresh herbs, it's an explosion of flavour!
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Course Lunch, Salad
Cuisine healthy, vegan, vegetarian
Servings 4 -6
Calories 507 kcal


  • 2 cups lentils cooked
  • 2 cups beetroots cooked
  • 1/4 cup almonds chopped
  • 1 handful fresh dill chopped
  • 1 handful fresh parsley chopped
  • Tofu feta


  • 2.5 tablespoons olive oil
  • 1.5 tablespoon apple cider vinegar
  • 1/2 tablespoon maple syrup
  • 1/2 tablespoon Dijon mustard
  • salt & pepper


  • Put all the salad ingredients in a bowl and mix well.
  • Add all the vinaigrette ingredients in a small jar, close the lid and shake well. Add the vinaigrette to the salad, mix well and let sit for at least 20 minutes before eating.


The quantities are for reference. Adjust them to your preferences!


Calories: 507kcalCarbohydrates: 68gProtein: 28gFat: 14gSaturated Fat: 2gSodium: 82mgPotassium: 1201mgFiber: 32gSugar: 8gVitamin A: 163IUVitamin C: 9mgCalcium: 91mgIron: 8mg
Keyword beetroots, dill, feta, lentils, salad, vegan
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