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Warm Lentil Salad with Beets

4 Serves
15 minutes
45 minutes

A beautiful simple salad that can be served warm or cold and uses all parts of the beetroot.

Set a Reminder to cook 04/27/2024 11:33 04/27/24 12:33 Australian Eastern Daylight Time IGA Recipes – Warm Lentil Salad with Beets Reminder – Warm Lentil Salad with Beets https://www.iga.com.au/recipes/healthy-living/warm-lentil-salad-with-beets/

Ingredients

4 Serves*

1 bunch fresh beetroot, roughly 4-5 medium beets

1 tbsp red wine vinegar

1 red onion, cut into wedges

400 g no added salt canned lentils, drained and rinsed

1 cup beetroot leaves

1 cup baby spinach

100 g goats cheese

extra virgin olive oil for cooking

*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

Preheat the oven to 190C.
Rinse and scrub beetroots, and place in a baking tray with ½ cup of water and cover with foil and bake for 40-50 minutes until tender.
Peel beetroot when cool, and cut into wedges, season and add red wine vinegar and a drizzle of olive oil.
In a medium saucepan over high heat, add a drizzle of olive oil and red onion, cook for 2-3 minutes then add the lentils and 2 tablespoons of water. Add the beetroot leaves and spinach and cook until wilted. Remove from heat.
To assemble, place lentils and greens on a serving plate, scatter beetroot wedges and dressing all over, and top with crumbled goats cheese.