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Beetroot and Lentil Salad
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
1
Quarter roasted beets.
2
Whisk vinegar, olive oil, mustard and honey for dressing.
3
Toss lentils with half the dressing.
4
Arrange rocket, lentils and beets.
5
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
Reviews
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★★★★★
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