Roasted Beetroot, Lentil and Feta Salad

Roasted Beetroot, Lentil and Feta Salad

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This salad which combines the contrasting flavours of garlic and rosemary roasted beetroot with creamy, salty feta cheese makes the perfect side dish for your braai!

  • Recipe serves6
  • Preparation time10 minutes
  • Cooking time55 minutes


  • 1 kg beetroot, trimmed and cut into quarters
  • 15 ml sunflower oil
  • 1 KNORR Garlic and Rosemary Cook-in-Bag
  • 1 tin lentils, drained and rinsed
  • 1 ½ blocks feta cheese, cubed
  • Rocket leaves, washed


  • No need to preheat oven
  • Carefully add the beetroot and oil into the bag (max. 1.5 kg) and season with the dry Knorr mixture. Close bag at the end with blue tie supplied.
  • Very gently massage Knorr mixture into the ingredients on a stable surface. Ensure dry mixture is spread evenly. Place bag sideways in a cool oven dish, ensuring ingredients are evenly spaced.
  • Bake at 180⁰C for 55 minutes or until the beetroot is tender on the lowest shelf in the oven. Ensure grill is off at ALL times.
  • Keep enough room for bag to expand (bag must not touch the sides of the oven).
  • Cut the bag open and allow the beetroot to cool completely then transfer to a mixing bowl together with a little of the juices in the bag (this will be part of your dressing)
  • Combine the roasted beetroot with the lentils, feta and rocket and drizzle with olive oil then serve