Beetroot Lentil Salad

March 10th, 2015

Beetroot Lentil Salad

5 washed beetroot
150g French or green lentils
150g goats cheese
3 handfuls baby rocket leaves

Place beetroot in roasting tray, add a dash of water, cover with foil & bake at 200•c for about an hour till cooked through. When cool peel & cut into wedges
Gently simmer lentils in water till tender, drain
On a serving plate arrange rocket leaves, beetroot, spoon over lentils, drizzle with a dressing made of 2 tbls olive oil
2 tsps balsamic vinegar
Squeeze lemon juice
Salt & pepper
Top with crumbled goats cheese

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