If you are using a screen reader and are having problems using this website, please call 020 7138 9055 for assistance.Skip to main content
Beets, Lentil & Goat's Cheese Salad

Beets, Lentil & Goat's Cheese Salad

with Walnuts and Dill

Read more

Wholesome and nourishing, this delicious salad is packed with fresh, good-for-you ingredients that will keep you feeling full. Lentils, a good source of iron, are warmed through with shallots and garlic before being stirred through with red wine vinegar and peppery mustard. Served with lemon and honey dressed leaves, earthy beetroot and crunchy cucumber, the dish is finished o with crumbled goat’s cheese and chopped walnuts for a quick, healthy recipe, perfect for any night of the week.

Tags:Low SaltUnder 550 calories
Preparation Time25 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


1 pack(s)


1 sachet

Red Wine Vinegar


1 unit(s)

Echalion Shallot

½ pack(s)

Goat's Cheese


1 bag(s)



1 bunch(es)


1 bag(s)

Lambs Lettuce and Bulls Blood Mix

½ sachet


1 sachet

Wholegrain Mustard


2 unit(s)


½ unit(s)


½ unit(s)


Not included in your delivery

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)1556 kJ
Energy (kcal)372 kcal
Fat19.0 g
of which saturates6.0 g
Carbohydrate27 g
of which sugars17.0 g
Protein16 g
Salt1.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
download icondownload icon

Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve. Chop the lemon in half.

Start the Lentils
Start the Lentils

Heat a drizzle of oil in a small saucepan on medium heat. When hot, add the shallot and cook, stirring, until soft, 3-4 mins. Stir in the garlic and cook for another 30 seconds. Stir the lentils through the shallot and garlic until piping hot, 2-3 mins, then remove the pan from the heat.

Finish the Lentils
Finish the Lentils

Off the heat, stir the red wine vinegar and mustard into the lentils along with the olive oil (see ingredients for amount) a pinch of salt and pepper. Set aside.

Prepare the Rest
Prepare the Rest

Trim the cucumber then quarter lengthways. Chop widthways into small pieces. Roughly chop the dill (stalks and all). Roughly chop the walnuts. Chop each beetroot into 6 segments. TIP: Wear gloves when handling the beetroot to avoid staining your hands!

Salad Dressing
Salad Dressing

In a large bowl, stir together the honey, lemon juice and olive oil (see ingredients for amount) along with a pinch of salt and pepper. Add the baby leaves, cucumber and half the walnuts and toss to coat.


Gently toss half the dill through the lentils. Arrange the baby leaf salad on your plates and top with the lentils. Place the beetroot on top and crumble over the goat's cheese. Finish with the remaining walnuts and dill. Enjoy!