Too tasty Beetroot and Lentil Salad
Not only will beetroot keep your eyes busy with its fuchsia tones, this sweet little root veggie is so wonderfully versatile. When mixed with goat’s cheese, for that melt-in-your mouth tang, and walnuts, for a smooth but crunchy sensation, you have yourself a tasty, tasty, summer salad. Enjoy!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
(Contains Nuts May contain Peanut, Sesame, Nuts)
Preheat your oven to 200 degrees.
Cut the beetroot in half. Cut each half in four wedges. Quarter the potatoes. Peel the onion and slice in half. Roughly chop each half in 1cm cubes.
On a baking tray, mix the onions and potatoes together with 1 tbsp of olive oil, ½ tsp of salt and a few good grinds of pepper. Place them on the top shelf of the oven for 20-25 mins. Tip: Toss the potatoes and onions after 10 mins to get an even brown colour over the potatoes.
Add the drained lentils and beetroot to the baking tray (with potatoes and onions) for the final 5 mins.
Remove the vegetables from the oven. Allow them to cool for 5 mins before tossing in the rocket and balsamic vinegar.
Crumble the goat’s cheese and add to the salad.
Serve in bowls. Scatter over the walnuts and enjoy!