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Beets, Lentil & Goat's Cheese Salad

Beets, Lentil & Goat's Cheese Salad

with Walnuts and Dill

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We love a good Beetroot, Lentil and Goats Cheese Salad and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:Low SaltUnder 550 calories
Allergens:SulphitesMilkNutsMustard
Preparation Time25 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredients
serving amount

1 unit(s)

Beetroot

1 pack(s)

Lentils

1 sachet

Red Wine Vinegar

(ContainsSulphites)

1 unit(s)

Echalion Shallot

½ pack(s)

Goat's Cheese

(ContainsMilk)

1 bag(s)

Walnuts

(ContainsNuts)

1 bunch(es)

Dill

1 bag(s)

Lambs Lettuce and Bulls Blood Mix

½ sachet

Honey

1 sachet

Wholegrain Mustard

(ContainsMustard)

2 unit(s)

Garlic

½ unit(s)

Lemon

½ unit(s)

Cucumber

Not included in your delivery

1 tbsp

Olive Oil

Nutritional information
Nutritional information
Energy (kJ)1707 kJ
Energy (kcal)408 kcal
Fat23.0 g
of which saturates7.0 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.
Utensils
Utensils
Plate
InstructionsPDF
Instructions
Prep
Prep
1

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
2

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
3

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
4

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
5

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.

Serve
Serve
6

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!