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    Beetroot And Lentil Salad With Creamy Goat’s Cheese

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    Beetroot And Lentil Salad With Creamy Goat’s Cheese

    This quick salad of warm beetroot, creamy goat’s cheese and fine textured lentils makes a substantial vegetarian lunch.

    • Organic
    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 2 x 250g packs Waitrose Organic Cooked Beetroot, drained
    • 1 tbsp Waitrose Organic Italian Extra Virgin Olive Oil
    • 2 tsp Waitrose Organic Balsamic Vinegar of Modena
    • 400g can Epicure Organic Puy Lentils, drained and rinsed
    • 4 tbsp Duchy Originals Organic Honey & Mustard Vinaigrette
    • 55g bag Waitrose Organic Rocket
    • 1 bag John Hurd’s Traditionally Bunched Organic Watercress, washed and tough stems removed
    • 100g pack Pant-Ysgawn Farm Organic Goat’s Cheese


    1. Preheat the oven to 200°C, gas mark 6. Cut each beetroot into 4 wedges. Place in a large roasting tin, drizzle with the oil and vinegar, and season. Roast for 10 minutes, stirring after 5 minutes, until the beetroot wedges are warmed through.
    2. Tip the lentils into a bowl, add the warm beetroot then spoon over the vinaigrette dressing. Mix well.
    3. Divide the rocket and watercress between 4 plates and arrange the lentils and beetroot on top. Crumble the cheese over and serve immediately.

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    Cook's tips

    Wearing disposable vinyl gloves when preparing beetroot will prevent your hands from staining red.

    Drinks recommendation

    Organic vintage cider is a good match for this hearty salad. It’s full-bodied, rich and has a satisfying flavour.


    Average user rating

    5 stars