Warm Puy Lentil and Roasted Beetroot Salad with Goat's Cheese
Ingredients
- 250 g Puy lentils
- 500 g raw beetroot
- 150 g soft goat's cheese
- 60 g walnut halves
- 4 thyme
- 2 tbsp red wine vinegar
- 4 tbsp olive oil
- 80 g mixed salad leaves
Nutrition (per serving)
- Calories
- 606 kcal
- Protein
- 26.9 g
- Carbohydrate
- 42.7 g
- of which sugars
- 11.1 g
- Fat
- 32.7 g
- of which saturates
- 8.4 g
- Fibre
- 11.7 g
- Salt
- 0.73 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat oven to 190°C. Peel and cube beetroot, toss with 2 tbsp olive oil and thyme sprigs. Roast for 30–35 minutes until tender.
- 2
Cook Puy lentils in plenty of unsalted water for 20–25 minutes until just tender but still holding their shape. Drain well.
- 3
Toast walnuts in a dry pan for 3 minutes. Roughly chop.
- 4
Whisk red wine vinegar with remaining olive oil, a pinch of sugar and seasoning to make the dressing.
- 5
Toss warm lentils with half the dressing and arrange on a bed of salad leaves.
- 6
Top with roasted beetroot, crumble over goat's cheese, scatter walnuts and drizzle with remaining dressing.
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