Let me start this post with a little story about this beetroot goats cheese lentil salad. After making it for about the millionth time a few weeks ago, I thought to myself “I should totally share this on the blog”. So, later that week, with very pink fingers (I never learn!) I shot these photos.
Turns out, I’d already had that exact same thought almost 2 years ago. Sooo, if you’re thinking you’ve seen this recipe before, err, it’s because you have.
I decided to republish it with the updated photos and a couple of tweaks to the recipe itself (mainly the addition of delicious, crunchy, nutty walnuts. What was I thinking skipping them before??).
I eat a variation of this salad so frequently. Partly because it’s so simple (I pretty much always have lentils, walnuts & salad leaves in the kitchen which makes a great base). But mainly just because it tastes insanely good. It’s such an obvious combination of ingredients but there’s good reason for that!
Safe to say, this is one of my favourite salads! Don’t get me wrong, I’m still loving the Warm Halloumi Butternut Squash Salad but it has to be reserved for dinners or weekend lunches when I’m at home to cook.
This beetroot goats cheese lentil Salad, on the other hand, is perfectly portable and makes a great office lunch.
I’ve started to enjoy salads so much more lately after putting a bit more thought into the balance of ingredients. For me the key thing is making sure there’s enough substance to actually fill you up. There’s nothing worse than feeling hungry an hour after lunch! In this salad, goats cheese and lentils fill that gap perfectly.
Talking of balance, there’s a great mix of textures in this goats cheese lentil salad. Juicy beetroot and soft, creamy cheese practically melt in your mouth whilst the walnuts add a bit of crunch. So satisfying!
- 100g spinach (or other leaves)
- 250g cooked puy lentils
- 200g cooked beetroot
- 1 tsp flaky sea salt
- 100g soft goats cheese
- 50g walnuts
- 2 tbsp walnut oil
- 1 tbsp white wine vinegar
- Chop the beetroot small bite sized pieces.
- Mix the spinach, lentils, beetroot and salt together and divide between two plates. Crumble the goats cheese and walnuts over the top
- Mix the dressing ingredients together and drizzle over the salad.