Name: Warm lentil and beetroot salad recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves: 4
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

By GoodtoKnow

published 20 August 2019

in Recipes

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

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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.

Top Tip for making Warm lentil and beetroot salad

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

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