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Photo of Beetroot and lentil salad by WW

Beetroot and lentil salad

9
Points®
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
1
Difficulty
Moderate
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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