Warm lentil and beetroot salad Recipe

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  • Vegetarian

serves:

4

Skill:

easy

Total Time:

00:20

Prep:

00:05

Cooking:

00:15

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

Ingredients

  • 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

Method

  • 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.

  • Whisk together the remaining olive oil, vinegar, and season. Add to the lentil mixture and toss to coat.

  • Sprinkle over the spinach and goat’s cheese and toss to combine.

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

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