Name: Beetroot, lentil and goats cheese salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 150g of lentils (see Tips ); 1 tsp olive oil; 2 tsp balsamic vinegar; Juice of half a lemon; 1 shallot; 1 sprig of celery; 1 handful parsley; 100g baby spinach; 4 cooked beets; 100g soft goat cheese

Beetroot, lentil and goats cheese salad

16 Jun 2015

by Dinna

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Background

This beetroot, lentil and goat's cheese salad is a quick & easy, light meal for lunch or supper. It can be made even quicker if you use tinned lentils, which are already cooked. This salad is also suitable for picnics, parties and lunch boxes. Serve it with pita bread or a crusty, wholesome roll.

Ingredients

150g of lentils (see Tips )
1 tsp olive oil
2 tsp balsamic vinegar
Juice of half a lemon
1 shallot
1 sprig of celery
1 handful parsley
100g baby spinach
4 cooked beets
100g soft goat cheese

Instructions

Cook the lentils according to the packaging instructions.
Meanwhile, thinly slice the celery and chop the onion and parsley. Rinse the spinach, drain, then chop roughly.
Slice the beets into half cm wedges.
Drain the lentils, mix with the oil, lemon juice and balsamic vinegar.
Add the chopped raw vegetables, season with salt & pepper and toss thoroughly.
Scatter the cheese on top and serve.