Beetroot and Lentil Salad

Name: Beetroot and Lentil Salad
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: British
Ingredients: 500g baby beetroots, roasted and peeled; 400g Puy lentils, cooked; 100g soft goat cheese, crumbled; large handful rocket; 3 tbsp red wine vinegar; 4 tbsp olive oil; 1 tsp Dijon mustard; 1 tsp honey; salt and pepper to taste; toasted walnuts to scatter

A hearty British vegetarian salad combining roasted beetroot, earthy Puy lentils and creamy goat cheese, dressed simply to let the ingredients shine.

Total time

10 min

Prep

10 min

Cook

0 min

Difficulty

easy

Cuisine

British

vegetarian

Ingredients

500gbaby beetroots, roasted and peeled

400gPuy lentils, cooked

100gsoft goat cheese, crumbled

large handfulrocket

3 tbspred wine vinegar

4 tbspolive oil

1 tspDijon mustard

1 tsphoney

salt and pepperto taste

toasted walnutsto scatter

Instructions

Quarter roasted beets.

Whisk vinegar, olive oil, mustard and honey for dressing.

Toss lentils with half the dressing.

Arrange rocket, lentils and beets.

Scatter goat cheese and walnuts. Drizzle remaining dressing.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

221

Protein

5.6g

Fat

21.1g

Carbs

1.8g

Fiber

0.1g

Sodium

107mg

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