Photo of Lentil and beetroot salad by WW

Lentil and beetroot salad

5
3
3
SmartPoints® value per serving
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
8
Difficulty
Moderate

Ingredients

dry lentils

1¼ cup(s), (240g), French-style, green

olive oil

2 tbs

baby capers, rinsed, drained

2 tbs

red wine vinegar

2 tbs

honey

2 tsp

beetroot

400 g, shredded

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.

Start eating better than ever!