Foodie Friday – Lentil, Pecan and Roasted Beetroot Salad with Goats Cheese

This weeks recipe is inspired by one of my lovely clients who has a glut of beetroot and wasn’t sure what to do with it.

This lentil, pecan and roasted beetroot salad with goats cheese is even better as left overs. The flavours really come alive even more so the following day.
Roasted Beetroot Salad with Goats Cheese
Ingredients – Serves 4
  • 4 large raw beetroots, scrubbed and peeled if skin is thick
  • 4 garlic cloves
  • 200g puy lentils
  • 1 red onion, finely sliced
  • 1 tbsp flaxseed oil
  • 1 tsp Dijon mustard
  • 1 tsp red wine vinegar
  • Sea salt and freshly ground black pepper
  • Small bunch of parsley
  • 100g pecans, toasted
  • and roughly chopped
  • 100g goat’s cheese
To make ::
  1. Preheat the oven to 200C / 400F / gas mark 6.
  2. Wrap the beetroot together with a garlic clove in foil and roast in the oven for approximately 45
  3. minutes or until tender.
  4. Let cool before peeling and cutting into small cubes or wedges.
  5. Meanwhile, place the lentils in a pan and cover with cold water.
  6. Bring to the boil and simmer for approximately 15 – 20 minutes until cooked, but with bite. Drain and toss with the red onions and beetroots.
  7. Whisk together the oil, mustard, vinegar and salt and pepper.
  8. Pour over the lentils and mix the parsley in.
  9. Add the pecans and serve topped with the goat’s cheese.


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