recommended by IN FORM

Beet, Lentil and Feta Salad

Average: 4.2 (6 votes)
(6 votes)
Beet, Lentil and Feta Salad
share Share
bookmark_border Copy URL
25 min.
ready in 1 hr 35 min.
Ready in

Healthy, because

Even smarter

Nutritional values

IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.

The healthy filling salad is perfect for Meal Prep: So you always have a healthy lunch or a filling snack for in between. If you like, you can also replace the sesame with nuts, such as walnuts. Instead of beetroot, carrots are also suitable for the salad.

1 serving contains
(Percentage of daily recommendation)
Calorie562 kcal(27 %)
Protein24.15 g(25 %)
Fat31.05 g(27 %)
Carbohydrates47.12 g(31 %)
Sugar added1.05 g(4 %)
Roughage9.33 g(31 %)
Vitamin A112.43 mg(14,054 %)
Vitamin D0.25 μg(1 %)
Vitamin E0.19 mg(2 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.58 mg(53 %)
Niacin3.59 mg(30 %)
Vitamin B₆0.37 mg(26 %)
Folate163.34 μg(54 %)
Pantothenic acid0.83 mg(14 %)
Biotin1.5 μg(3 %)
Vitamin B₁₂1.06 μg(35 %)
Vitamin C14.57 mg(15 %)
Potassium481.35 mg(12 %)
Calcium362.65 mg(36 %)
Magnesium43.45 mg(14 %)
Iron5.44 mg(36 %)
Zinc2.3 mg(29 %)
Saturated fatty acids11.71 g
Cholesterol55.63 mg


500 grams Beets
250 grams Le Puy lentils
500 milliliters Vegetable broth
2 shallots
4 tablespoons apple cider vinegar
5 tablespoons olive oil
freshly ground peppers
1 pinch sugar
1 handful parsley
250 grams Feta
How healthy are the main ingredients?
Fetaolive oilapple cider vinegarparsleysugarshallot

Preparation steps


Wash the beets and steam for about 50 minutes, until tender. Allow to cool slightly. 


Rinse and drain the lentils. Bring the vegetable broth to a boil, add the lentils, reduce the heat, cover and simmer for 20 minutes. Drain and let cool slightly. 


Peel the shallots and slice thinly. Whisk together the apple cider vinegar and 2 tablespoons of olive oil and season with salt, pepper and sugar to taste. Peel the beets and cut into bite-sized pieces. Combine the beets and lentils in a large bowl, toss with the dressing and let stand for about 20 minutes. 


Rinse the parsley, pat dry, remove the leaves and roughly chop. Add the parsley to the salad and mix well. Arrange the salads on plates and crumble the feta cheese over the top. Drizzle with the remaining olive oil and serve.