Lentil, Goats cheese and Beetroot salad. This lentil salad is healthy, luxurious, but best of all, it's quick. Use any mustard you have to hand and feel free to add fried bacon instead of goats' cheese. Put the mixed leaves into a serving bowl and top with the hot lentils, the quartered beetroot and the sliced goats' cheese.
We earn a commission for products purchased through some links in this article. Lentil, Goat's Cheese and Beetroot Salad. Rachel Khoo's lentil, goats' cheese and beetroot salad from Sainsbury's magazine: sharp and rich, ideal for a light lunch or picnic. You can cook Lentil, Goats cheese and Beetroot salad using 8 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Lentil, Goats cheese and Beetroot salad
- You need of Goats cheese.
- You need of Kale (or spinach).
- It’s of Pickled Beetroot.
- Prepare of Green lentils.
- You need of Walnuts.
- It’s pieces of Apple.
- You need of Chicken (optional).
- It’s of Quinoa (or any other grain you want to mix in).
This quick salad of warm beetroot, creamy goat's cheese and fine textured lentils makes a substantial vegetarian lunch. Crumble the cheese over and serve immediately. A delicious and light beetroot and goats cheese salad that should feature at every BBQ and picnic. We are all about the salads at the moment and we are on a mission to show just have versatile and filling a salad can be.
Lentil, Goats cheese and Beetroot salad instructions
- Cook the lentils and quinoa.
- Chop the rest of the ingredients.
- Once the lentils are done and sieved – mix all the ingredients together.
Once you have a bed of subtly dressed greens, your options are almost endless. Quarter each beetroot and wrap each one together with a garlic clove in foil. Add the pecans and server topped with the goat's cheese. Can be served with extra lean, light protein. I make this hearty lentil salad when I get fed up with hasty on-the-go lunches and am craving something wholesome.