Beet, Lentil, Feta & Eggplant Salad

Name: Beet, Lentil, Feta & Eggplant Salad
Prep time: 25 min
Total time: 60 min
Yield: 6 as a side
Ingredients: 3, roasted and cubed Fogato roasted beets; ¾ cup Black or green lentils; 1, cubed Eggplant; 4 oz Feta; ¾ cup Walnuts; 2 tbsp Maple syrup; 1, juiced Lemon; ¼ cup Olive oil; to taste Salt; ½ cup Parsley

Maple candied walnuts and parsley on top.

Ingredients

3, roasted and cubed Fogato roasted beets
¾ cup Black or green lentils
1, cubed Eggplant
4 oz Feta
¾ cup Walnuts
2 tbsp Maple syrup
1, juiced Lemon
¼ cup Olive oil
to taste Salt
½ cup Parsley

Steps

Simmer the lentils in salted water until tender but whole, then drain.
Roast the eggplant with oil and salt at 425°F until browned.
Toast the walnuts with maple syrup and a pinch of salt until sticky, then cool.
Toss the lentils, beets and eggplant with lemon, oil and salt.
Top with feta, candied walnuts and parsley.

More recipes from Mise by Fogato