Warm lentil and beetroot salad

(6 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Warm letnil and beetroot salad
Warm letnil and beetroot salad
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Packed full of earthy flavours, the sweet beetroot and creamy goat’s cheese are delicious served on a bed of Puy lentils. Perfect for a light vegetarian lunch, this quick and easy dish is also delicious served with some succulent sausages, mackerel or ham


  • 2tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 400g can puy lentils
  • 400g cooked beetroot, cut into chunks
  • 1tbsp red wine vinegar
  • 80g baby spinach leaves
  • 100g goats cheese, crumbled

Don’t like goat’s cheese? Give this winter warmer an Italian twist with some pieces of mozzarella


  1. Heat 1tbsp olive oil in a frying pan, add an onion and cook until softened. Add the garlic, lentils and beetroot. Cook until warmed through.
  2. Whisk together the remaining olive oil, vinegar, and season. Add to the lentil mixture and toss to coat.
  3. Sprinkle over the spinach and goat’s cheese and toss to combine.

Your rating

Average rating

  • 3
(6 ratings)

Your comments

comments powered by Disqus

FREE Newsletter