Week 40:Roasted Beetroot and Lentil Salad

Alice NeillAutumn, Weekly Recipes0 Comments

Serves 4

This is a lovely autumnal salad bringing together 2 seasonal stars, beetroot and walnuts. Beetroot is often renowned for being pickled, but there are so many other ways to utilise this vegetable. I have opted for roasting as this enhances the earthy sweetness and gives it a wonderful texture. Beetroot has such a strong, rich flavour which works wonderfully with the saltiness of the goats cheese and the sweet oily notes from the walnuts. This salad is all about texture and flavour and makes for a filling lunch or side to cold meats. If you are not a fan of beetroot, roasted pumpkin or squash would work equally well.


4 Medium Beetroots

200kg Green Lentils

1 Ltr Water

100g Walnuts or Hazel Nuts

50g Mixed Seeds

100g Mild Goats Cheese

1-2 Tbsp Balsamic Vinegar

3 Tbsp Olive oil

1 Tbsp of honey


  1. Wash the beetroot, remove the stalk and root and any knobbly bits of skin.
  2. Quarter and half the beetroot, drizzle over the oil, salt and roast for 1 hour at 180.
  3. Cover the lentils in cold water, bring to a gentle simmer with the lid off for 40 minutes or until soft, drain and wash with cold water
  4. Drizzle the balsamic and honey over the beetroot, season to taste.
  5. Toast the walnuts and seeds
  6. Bring the salad together by placing the lentils in a salad bowl folding in the beetroot, crumble over the goats cheese and scatter over the walnuts and seeds. For a finishing touch drizzle over a little more balsamic.

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Roasted Beetroot and Lentil Salad
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