Autumnal Beetroot, Lentil & Walnut Salad

As I write this it is mid September and we are transitioning from summer into Autumn.

This change is ever apparent in the foods that I am now beginning to crave.

I haven't quite gone into soups yet and the weather can still be quite warm but I don't necessarily want a cold salad either. Inspired by seasonal energy, I created this recipe.

I have been making this recipe on a Sunday so that I have my lunch prepared for the next few days.

As well as batch cook, I also work on a Sunday and therefore I don't want to spend hours in the kitchen which is why I love this recipe! It is so quick to make because it doesn't rely on you cooking anything.

Earthy but still fresh, this salad is best served at room temperature; eat it straight away or take it out of the fridge before eating to allow it to come to room temperature.


Beetroot, Lentil &Salad Walnut

Time 10 minutes

Serves 2 as a main or up to 4 as a side serving


1/3 cup of walnuts corsley chopped (toasted optional but reccomended)

400g tin or jar of cooked green lentils - drained and rinsed (I used Biona)

1/2 medium red onion - finely diced

2-3 cooked beetroots - chopped (I buy organic vacum packed with no added ingredients)

1/3 cup (packed) flat leaf parsely - chopped

1/2 teaspoon of salt

2 tbsp of lemon juice

2tbsp of olive oil

50g feta - chopped into small cubes (omit if DF or vegan)


1. If toasting the walnuts, place them into a pan over a medium-low heat for 5-7 minutes. Keep an eye on them so they don't burn.

2. When the walnuts are ready, add all the chopped and prepared ingredients into a bowl, mix, taste and adjust seasoning. It's as simple as that.

3. Serve at warm temperature.

4. I like to make some buckwheat to go along side this. You can add any other grain or protein source or eat as it.

5. Enjoy.