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Too Tasty Beetroot and Lentil Salad

Too Tasty Beetroot and Lentil Salad

4.0(671)
Recipe Development Team
Recipe Development TeamUpdated on January 16, 2026
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Calories
: 
637 kcal
Protein
: 
33g protein
Difficulty
: 
Medium
Allergens:
  • Sulphites
  • Milk
  • Nuts
  • Peanut
  • May contain traces of allergens
  • Sesame
  • Nuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2

Beetroot

1

New Potatoes

1

Red Onion

1

Organic Lentils

1

Wild Rocket

1.5

Balsamic Cream with Figs

(Contains: Sulphites)

1

Goat's Cheese

(Contains: Milk)

2

Walnuts

(Contains: Peanut, Nuts, May contain traces of allergens, Sesame, Nuts)

/ 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.
•Knife
•Baking Tray
•Sieve
•Mixing Bowl
•Bowl

Instructions

PDF
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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