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
WEIGHT CONVERTER
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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