Beetroot salad with lentils, spinach and goat’s cheese

Name: Beetroot salad with lentils, spinach and goat's cheese
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 6 beetroot; 15 ml olive oil; salt and freshly ground black pepper to taste; 1 lentils tinned, drained and rinsed; 50 g baby spinach; 1 goat's milk cheese crumbled; 60 ml walnuts toasted, coarsely chopped; 20 ml olive oil; 10 ml vinegar balsamic; salt and freshly ground black pepper to taste

4 servings Prep: 10 mins, Cooking: 1 hr 20 mins

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A meal packed with antioxidants and delicious goodness.

By Food24 May 04 2015

Tags:

Salads

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Beetroot salad with lentils, spinach and goat’s cheese

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Ingredients (10)

6	beetroot
15 ml	olive oil
	salt and freshly ground black pepper — to taste
1	lentils — tinned, drained and rinsed
50 g	baby spinach
1	goat's milk cheese — crumbled
60 ml	walnuts — toasted, coarsely chopped

DRESSING:

20 ml	olive oil
10 ml	vinegar — balsamic
	salt and freshly ground black pepper — to taste

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Method:

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.