Beluga Lentil and Roasted Beetroot Salad
Ingredients
- 250 g beluga lentils
- 500 g raw beetroot
- 150 g goat's cheese
- 60 g walnut halves
- 2 tbsp red wine vinegar
- 1 tsp honey
- 4 tbsp olive oil
- 5 g fresh thyme
Nutrition (per serving)
- Calories
- 614 kcal
- Protein
- 26.4 g
- Carbohydrate
- 43.8 g
- of which sugars
- 11.9 g
- Fat
- 33.7 g
- of which saturates
- 9 g
- Fibre
- 11.4 g
- Salt
- 0.72 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C. Peel and cut the beetroot into wedges, toss with 1 tablespoon olive oil and the thyme, and roast for 35 minutes until tender.
- 2
Cook the beluga lentils in boiling water for 20–25 minutes until just tender. Drain and cool slightly.
- 3
Whisk together the red wine vinegar, honey and remaining olive oil to make a dressing. Season well.
- 4
Toss the warm lentils in the dressing, then arrange on a platter with the roasted beetroot.
- 5
Crumble over the goat's cheese, scatter with walnuts and serve warm or at room temperature.
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