A quick and easy little salad that’s delicious, nourishing, and earthy – perfect for autumn lunches. If you’re making it fresh, we definitely recommend enjoy it warm with the beetroot straight from the oven and lentils straight from the pan. But it’s equally as good at room temperature if you’ve packed it for later.
If you’re not a fan of goats cheese you could sub in feta (dairy or dairy-free) and you can use any toasted nuts in place of the walnuts – almonds would probably be a good stand in!
Lentil, beetroot, + goats cheese salad
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Ingredients
- 300g cooked beetroot, cut into quarters
- 1 tbsp balsamic vinegar, plus extra to finish
- 220g tenderstem broccoli
- 1 bag rocket leaves
- 150g goats cheese
- 325g cooked Puy lentils
- 70g walnuts
Instructions
Preheat the oven to 180ºc. Line a baking tray with parchment and scatter the beetroot chunks on it. Drizzle with the balsamic vinegar and place in the oven for 15-20 minutes.
Meanwhile, boil the broccoli on a low heat, scatter the walnuts on a separate pan and toast on a low heat before roughly chopping, and heat the Puy lentils in the microwave or in another pan.
When you’re ready to eat, line the plates with the rocket leaves followed by the Puy lentils, beetroot, broccoli, goats cheese chunks, and then the toasted walnuts. Finish with a drizzle of balsamic vinegar. Enjoy!
If you’re packing for lunch, line your lunchboxes with the rocket leaves and top with all the remaining ingredients. We recommend leaving the balsamic drizzle off until just before eating. Enjoy!
