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Roasted Beetroot, Lentil and Feta Salad

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

26.4g

Energy (kJ)

1857kJ

Energy (kcal)

444kcal

Carbohydrate incl. fibre (g)

54.2g

Carbohydrate excl. fibre (g)

30.7g

Sugar (g)

11.0g

Fibre (g)

23.6g

Fat (g)

14.1g

Saturated fat (g)

7.8g

Unsaturated fat (g)

5.3g

Monounsaturated fat (g)

3.9g

Polyunsaturated fat (g)

1.4g

Trans fat (g)

0.0g

Cholesterol (mg)

44mg

Sodium (mg)

650mg

Salt (g)

1.62g

Vitamin A (IU)

279IU

Vitamin C (mg)

9.8mg

Calcium (mg)

310mg

Iron (mg)

6.32mg

Potassium (mg)

1049mg

Total

158.3g

11142kJ

2664kcal

325.3g

184.0g

66.0g

141.3g

84.4g

46.9g

32.0g

23.4g

8.6g

0.0g

267mg

3899mg

9.75g

1674IU

58.8mg

1859mg

37.94mg

6293mg

  • 1 kg beetroot, trimmed and cut into quarters
  • 15 ml sunflower oil
  • 1 Knorr Cook-In Bag garlic and rosemary
  • 1 tin lentils, drained and rinsed
  • 1.5 x blocks feta cheese, cubed
  • rocket leaves, washed