Roast beetroot, Goats Cheese and Lentil Salad

Posted by Fourth Lizard

Serves 4 – PP 6  per person (if using all the oil and l/f feta)

Ingredients:

450 g Beetroot (uncooked but works well with pre- cooked)

200 g Lentils (Puy Lentils uncooked but also works well with tinned)

600ml of veggie stock (if using uncooked lentils)

1 medium lemon, zest and juice

2 teaspoons of Olive Oil (optional)

100g Reduced fat feta

1 tablespoon of finely chopped chives ( also works with mint)

Freshly ground salt and pepper.

Instructions:

Roast beetroot for 30 mins in a pre-heated oven to Gas Mark 7/220C/425F until tender when pierced with a knife.

At the same time place lentils in stock and bring to boil, simmer for 25 mins until tender.

Place juice and zest of lemon in a large bowl.  Peel and chop the cooked beetroot and add to the bowl along with cooked lentils.  Add oil, goats cheese, chives and seasoning, toss gently and serve warm.

(If using the tinned lentils and precooked beetroot, just place in bowl with other ingredients, mix and you are good to go! Tastes nice cold as packed lunch)