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Mediterranean Recipes

Too Tasty Beetroot and Lentil Salad

Too Tasty Beetroot and Lentil Salad

Too Tasty Beetroot and Lentil Salad

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Not only will beetroot keep your eyes busy with its fuchsia tones, this sweet little root veggie is 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!

Tags:

Veggie

Allergens:

Schwefeldioxide und Sulfite

•Milk

•Tree nuts

The quantities provided above are averages only.

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.

Total35 minutes

Active

DifficultyMedium

Ingredients

serving amount

2

Beetroot

1

New Potatoes

1

Red Onion

1

Organic Lentils

1

Wild Rocket**

1.5

Balsamic Cream with Figs

1

Goat's Cheese**

2

Walnuts

Nutritional information

/ per serving

Energy (kcal)637 kcal

Energy (kJ)2665 kJ

Fat21 g

of which saturates9 g

Carbohydrate80 g

Protein33 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Knife

•Baking Tray

•Sieve

•Mixing Bowl

•Bowl

Instructions

1

Pre-heat your oven to 200 degrees.

Chop the onion

2

Peel the beetroots and chop them into roughly 2cm cubes. Quarter the potatoes. Peel the onion and slice in half, roughly chop each half into 1cm cubes.

Roast the veg

3

On a baking tray, mix the beetroot, potatoes and onions together with 1 tbsp of olive oil,¼ tsp of salt and a few good grinds of pepper. Place them on the top shelf of your oven for 20-25 mins. Tip: Toss the vegetables after 10 mins to get an even brown colour over the potatoes.

Rinse the lentils

4

Drain and rinse the lentils and add them to the baking tray (with the beetroot, potatoes and onions) for the final 5 mins of cooking.

5

Remove the vegetables from your oven. Allow them to cool for 5 mins in a bowl before tossing in the rocket and balsamic dressing and 1 tbsp of olive oil.

Add the goat's cheese

6

Crumble the goat’s cheese and add to the salad.

7

Serve in bowls. Scatter over the walnuts and enjoy!

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