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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 minutes
Cook Time 1 hour 10 minutes
Servings 4 people
Calories 365kcal
Author Scruff



  • 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


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


  • 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.


Calories: 365kcal | Carbohydrates: 29g | Protein: 16g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 12mg | Sodium: 211mg | Potassium: 448mg | Fiber: 9g | Sugar: 8g | Vitamin A: 258IU | Vitamin C: 5mg | Calcium: 72mg | Iron: 4mg