Earthy beetroot, warm lentils and creamy goat’s cheese make a colourful, satisfying salad with plenty of texture.
Warm Lentil, Beetroot & Goat’s Cheese Salad
Description
Earthy beetroot, warm lentils and creamy goat’s cheese make a colourful, satisfying salad with plenty of texture.
Ingredients
Salad
Dressing
Instructions
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Toast the walnuts in a dry frying pan for 2–3 minutes, then set aside.
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Warm the lentils gently in the same pan with a tablespoon of water. Season with black pepper.
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Whisk together the olive oil, balsamic vinegar, mustard and honey.
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Arrange the leaves, warm lentils, beetroot and red onion in a serving bowl. Add the goat’s cheese and walnuts, drizzle over the dressing and finish with parsley.
Note
Use plain cooked beetroot rather than beetroot preserved in vinegar. Add the goat’s cheese at the end so it stays in distinct creamy pieces.
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