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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.



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


  1. Preheat the oven to 190C.
  2. 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.
  3. Peel beetroot when cool, and cut into wedges, season and add red wine vinegar and a drizzle of olive oil.
  4. 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.
  5. To assemble, place lentils and greens on a serving plate, scatter beetroot wedges and dressing all over, and top with crumbled goats cheese.

More about this recipe

Nutrition per serve:
Calories 192.54kcal/ 805.58kJ
Total Fat 6.53g
Carbs 17.23g
Sugars 5.02g
Protein 12.37g
Sodium 186.55mg
Fibre 10.07g

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