Beetroot, lentil and goats cheese salad
16 Jun 2015
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.
Tips
You can use green, brown or puy lentils.© 2026 Copyright CookTogether
Categories
- Meal Type: - Everyday - Lunch - Main - Quick & Easy - Supper
- Cuisines: - Italian
- Ingredients: - Dairy - Lentils - Roots & Bulbs
- Health and Diet: - Combination - Gluten Free - High Fibre - Vegetarian
- Skill Levels: - Easy
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