Publications
Home Magazine
Prep Time: 00:10
Servings: 4
Cooking Time: 01:20
Ingredients
- 6 - beetroot, leaves removed and scrubbed clean
- 15ml - olive oil
- - salt and freshly ground black pepper, to taste
- 1 - 400g can lentils, drained and rinsed
- 50g - baby spinach
- 1 - roll of soft goat’s milk cheese, crumbled
- 60ml - chopped walnuts, toasted and coarsely chopped
- - DRESSING:
- 20ml - olive oil
- 10ml - balsamic vinegar
- - salt and freshly ground black pepper, to taste
Method
A meal packed with antioxidants and delicious goodness.
Oven temperature: 200ºC
Preheat the oven. Arrange the beetroot in a roasting tin. Drizzle the olive oil on top and season with salt and black pepper. Roast the beetroot for 1 hour or until cooked when tested with a skewer. Peel the beetroot if you prefer.
Beat the dressing ingredients together and set aside. Arrange the beetroot, lentils and spinach on a serving platter or individual plates and drizzle the dressing over the salad. Sprinkle goat’s milk cheese and walnuts on top and serve.
Words and image: Home magazine
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