Beetroot, lentil and goats’ cheese salad Archive
This salad is healthy, luxurious, but best of all, it’s quick. Use any mustard you have to hand and feel free to add fried bacon instead of goats’ cheese. Follow
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at beebrecipes.co.uk.
Ingredients
- ½ x 400g tin small green lentils, drained and rinsed
- 2 tsp olive oil
- 1 tsp wholegrain mustard
- ½ bag mixed salad leaves (about 60g)
- 100g/3½oz vacuum-packed cooked beetroot, quartered
- 50g/1¾oz soft goats’ cheese, sliced
- salt and freshly ground black pepper
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