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Beetroot, lentil and goats cheese salad

This beetroot, lentil and goat's cheese salad is a quick and 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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 150 g 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
  • 100 g baby spinach
  • 4 cooked beets
  • 100 g soft goat cheese

Method
 

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