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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.
- Preparation time: 10 minutes
- Cooking time: 10 minutes
-
Total time:
20 minutes
Serves: 4
Ingredients
- 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
Method
- 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.
- Tip the lentils into a bowl, add the warm beetroot then spoon over the vinaigrette dressing. Mix well.
- Divide the rocket and watercress between 4 plates and arrange the lentils and beetroot on top. Crumble the cheese over and serve immediately.
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.
Comments
Nutritional Info
Typical values per serving:
| Energy |
1326.328kJ 317.0kcal |
|---|---|
| Fat | 17.2g |
| Saturated Fat | 5.5g |
| Sugars | 14.9g |
| Salt | 0.9g |
This recipe was first published in September 2007.
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