Warm lentil and beetroot salad with goat's cheese and walnuts

Warm lentil and beetroot salad with goat's cheese and walnuts: a hearty salad with Puy lentils, beetroot, rocket and creamy goat's cheese.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 490 kcal per serving
• Protein: 24 g
• Fat: 24 g
• Carbs: 42 g

Ingredients

• 120 g Puy lentils
• 2 beetroot
• 2 handfuls of rocket
• 60 g soft goat's cheese
• 40 g walnuts
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt
• Pepper

Method

You’ll need: frying pan · saucepan · chopping board · knife · mixing bowl · sieve

1. Rinse the Puy lentils in a sieve and cook in lightly salted water until al dente. Then drain and let the steam escape briefly.
2. Cut the beetroot into bite-sized cubes. Roughly chop the walnuts and toast them briefly in a dry frying pan until fragrant.
3. For the dressing, stir together the olive oil, balsamic vinegar and honey. Season with salt and pepper.
4. Loosely toss the still lukewarm lentils with the beetroot and rocket in a large bowl. Pour over the dressing and mix everything gently.
5. Leave to stand briefly so the flavours come together and the rocket wilts slightly.
6. To serve, divide the salad between plates, crumble over the soft goat's cheese and finish with the toasted walnuts.

Good to know

A salad like this feels like real, unhurried cooking. Warm and satisfying, but still fresh. Just right when things should be easy and good.

Swaps

Soft goat's cheese → sheep's milk feta (similar protein content, often a little more savoury). Walnuts → pecans (mild, also with unsaturated fats). Puy lentils → green mountain lentils (similar fibre content and just as hearty). Honey → date syrup (unrefined alternative with a caramel note).

Allergens

Contains milk and walnuts (tree nuts); generally suitable for children, but only give nuts suitably chopped, depending on age. Fine during pregnancy as long as the soft goat's cheese is made from pasteurised milk.