Lentil and beetroot salad
4
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
Ingredients
Dry lentils
1¼ cup(s), (240g), French-style, green
Olive oil
2 tbs
Capers, rinsed, drained
2 tbs
Red wine vinegar
2 tbs
Honey
2 tsp
Beetroot
400 g, shredded
Soft goat's cheese
120 g, crumbled
Fresh dill
2 tbs, chopped
Instructions
1
Cook lentils in a large saucepan of boiling salted water for 20 minutes or until tender but still holding their shape. Drain.
2
Heat half the oil in a small frying pan over medium heat. Add capers and cook for 2-3 minutes or until they change colour. Stir in vinegar and honey until combined. Remove from heat and stir in remaining oil.
3
Pour dressing over lentils, season with salt and pepper and toss to combine. Add beetroot and gently toss to combine.
4
Add goat’s cheese and dill, keeping some for garnish, and gently toss to combine. Serve sprinkled with remaining cheese and dill.
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