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Lentils with roasted beetroot and goat's cheese
Lentils with roasted beetroot and goat's cheese
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Prep Time:
10 minutes
Cook Time:
70 minutes
Total Time:
80 minutes
Nutty, healthy lentil side dish.
Ingredients:
  • 1kg beetroot
  • 18.20 gm olive oil
  • 1 medium red onion, halved, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 400g can lentils, drained, rinsed
  • 20.00 ml red wine vinegar
  • 60g goat's cheese, crumbled
  • 125.00 ml fresh mint leaves
Instructions:
  • Preheat your oven to 200°C/180°C fan-forced. Individually wrap each beetroot in foil, then place them on a baking tray and bake for 1 hour until tender. Allow the beetroots to cool, then peel them wearing gloves and cut into wedges.
  • In a large, heavy-based frying pan over medium heat, sauté the onion in oil for 5 minutes until softened. Add garlic and cook for another minute until fragrant. Stir in lentils and beetroot, tossing for 3 minutes until heated through.
  • Pour the mixture into a large bowl. Mix in the vinegar, cheese, and mint. Season with pepper, then toss everything together. Serve and enjoy!

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