Beetroots are a very versatile vegetable. 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 risotto, quiche or other tasty dish such as this delight.
Prep Time: 20 mins
Cook Time: 10 mins
Serves: 2
Ingredients:
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
Instructions:
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.