Lentil, Beet And Arugula Salad - cooking recipe

Ingredients

7 oz canned brown lentils, drained, rinsed
3.5 oz jarred baby beets, drained, halved
1 tbsp balsamic vinegar
1 tsp olive oil
3.5 oz baby arugula
1 oz feta cheese, crumbled

Preparation

Whisk together balsamic vinegar and olive oil in a large bowl. Add lentils and beets and toss to combine. Arrange arugula on a serving platter and top with lentil mixture. Sprinkle with feta to serve.