Beetroots are a very versatile vegetable. You can make anything with them, from risotto to beet soup. If you have not tried the combination of beets and goat cheese before then definitely try this one! Besides being a healthy, low-fat recipe it will fill you with energy.
Raw beetroot does take quite a while to cook but pre-cooked beets can be used immediately for your soup, risotto, quiche or other tasty dish such as this delight.
Prep Time: 20 mins
Cook Time: 10 mins
400g tinned small green lentils
3 tsp olive oil
2 tsp wholegrain mustard
120g mixed salad leaves
80g vacuum packed cooked beetroot
100g soft goats' cheese
salt and freshly ground black pepper
1. Heat the lentils in a saucepan with a teaspoon of olive oil until warmed. Add a splash of water if they start to stick. Remove from the heat and stir through the wholegrain mustard.
2. Place the mixed leaves into a serving bowl and top with the lentils, the diced beetroot and goats' cheese. Drizzle the remaining olive oil over the top and season with salt and freshly ground black pepper.