Beetroot and lentil salad
9
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 1 • Difficulty: Easy
Serve this salad as a barbecue side at night, then take the leftovers for lunch the next day
Ingredients
Shortcut bacon
2 slice(s), (2 x 25g slices)
Lentils, canned, rinsed, drained
½ cup(s), (400g can brown lentils)
Beetroot
3 baby, (200g can), halved
Soft goat's cheese
25 g, crumbled
Baby spinach
40 g
Pine nuts
½ tbs, toasted
Balsamic vinegar
½ tbs
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Add bacon and cook, turning, for 4–5 minutes or until golden and crisp. Remove from pan, then coarsely chop.
2
Place bacon, lentils, beetroot, goat’s cheese, spinach and pine nuts in a large bowl, tossing gently to combine. Drizzle with balsamic dressing and serve.
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