Lentil and Beetroot Salad with Goat's Cheese

This beautiful lentil and beetroot salad with goat's cheese can be served warm or cold and is great for either a light main or side dish. It's made using roasted beetroots, slightly caramelised red onions, healthy lentils, creamy goat's cheese and finished off with walnuts. The dressing is a honey mustard vinaigrette, which adds a bit of tang and sweetness.

Course Light Meal, Lunch, Side Dish

Cuisine Australian

Keyword Lentil and Beetroot Salad with Goat's Cheese

Prep Time 15

Cook Time 1 10

Servings people

Calories 365kcal

Author Scruff

Ingredients

Salad

2 large beetroot
1 tbsp olive oil
1 red onion halved, thickly sliced
2 garlic cloves finely chopped
400 gm canned lentils drained and rinsed
100 gm goat's cheese crumbled
35 gm walnuts roughly chopped

Dressing

1 tbsp Dijon mustard
1 tbsp honey
1 tbsp rice wine vinegar
2 tbsp extra virgin olive oil
2 tsp lemon juice
⅛ tsp salt or to taste
pepper, to taste

Metric - US Customary

Instructions

Preheat oven to 200 C /390 F.
Chop off the hard bits at the top and bottom of each beetroot. Wrap each one in aluminium foil and place on a baking tray. Roast in oven for one hour.
After 1 hour, remove from oven and let it cool enough to touch. Unwrap the beetroot and use your hands or a paper towel to rub off the skin. If using hands wear food preparation gloves to prevent your skin staining.
Cut each beetroot in half, then each half into medium-sized chunks (I get eight pieces for each beetroot half).
Heat the olive oil in a medium-sized frying pan over medium-high heat.
Fry the onion for five minutes, or until just starting to brown.
Add the garlic, lentils and beetroot. Cook for another three minutes or so until heated through. Remove from heat and allow to cool slightly.
Make the salad dressing by whisking together all the dressing ingredients in a small bowl.
Place the lentil mixture and dressing in a salad bowl and toss through.
Right before serving crumble the goat's cheese and walnuts over the salad. Salad can be eaten warm or cold.

Nutrition