In a lunch container (or small bowl) mix together balsamic vinegar and olive oil. Arrange beetroot and lentils in container and season well. Top with feta, spinach and walnuts. If eating at home, toss all salad ingredients together in bowl.
Energy 1817 kJ | 434 kCal | Carbohydrates 29.4 g | Protein 24.9 g | Fat 18.8 g