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
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
The recipe has already been added to your recipe book.
24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.
We try some ramen and poké bowls at Sea Point's newest Asian go-to.
South AfricaCity Press
Cape TownCity Press
HousesR 1 450 000
HousesR 1 599 000
HousesR 3 800 000