Free Recipe: Lentil and Beetroot Salad with Creamy Ricotta

New // Caroline Dann // 11 October 2016

This recipe makes a fabulous side dish – it’s creamy, tangy and feels rich, but without the added calories. It’s win-win!


  • Serves two
  • 5 mins prep time
  • 275 calories per serve



  • 1 X 440g cans Canned Beetroot (308g), drained & sliced
  • 1 X 400g cans Canned Lentils (240g), rinsed & drained
  • 80g Baby Spinach
  • 1 Shallot (3g), sliced
  • 1/4 Cups Mint Leaves (10g)
  • 2 Teaspoons Olive Oil (10g)
  • 1 Tablespoons Balsamic Vinegar (20g)
  • 120g Reduced Fat Ricotta


  1. Place beetroot, lentils, spinach, shallot and mint into a bowl. Toss to combine then transfer to a plate.
  2. Whisk oil and vinegar together in a small bowl. Drizzle dressing over salad, then crumble over ricotta. Season with freshly ground black pepper to serve.

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  1. Baby Reply

    Baby, try this one

  2. Elizabeth Simeonlov Reply

    Love da meals can’t wait to start

  3. Suzanne Reply

    The food is so nice

  4. Eileen Reply

    Such interesting meals

  5. Lyn Reply

    This sounds good, I am going to try it

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