Beetroot salad with lentils, spinach and goat's cheese

Home Magazine
Prep Time: 00:10
Servings: 4
Cooking Time: 01:20
  • 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
  • 20ml - olive oil
  • 10ml - balsamic vinegar
  • - salt and freshly ground black pepper, to taste

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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