Beetroot salad with lentils, spinach and goat’s cheese

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

A meal packed with antioxidants and delicious goodness.

By Food24 May 04 2015
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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.

 



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