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lentil, beetroot and goats cheeses salad

Lentil, beetroot and goats cheese salad


  • 400 g can of organic lentils; drained and rinsed
  • 2 fresh beetroot
  • A handful of parsley leaves; finely chopped
  • Goats cheese; crumbled
  • Juice of half a lemon
  • Olive oil
  • Salt & pepper


  • Preheat oven to 180 degrees C (350 degrees F). Give the beetroot a scrub and remove the stalks. Using aluminium foil create a little parcel for each beetroot, add a little water add beets and seal the edges. Place on an oven tray and cook for 50 minutes. Remove from the oven;open the parcel and allow to cool. Once cool, the skin will rub off the beets. Alternatively use a vegetable peeler to remove the skin. Chop in small chunks
  • Place the lentils, parsley and lemon in a bowl; add a glug of olive oil and season with salt and pepper. Place on a serving plate and top with the beets and goats cheese; serve