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Beetroot, Goats cheese and Green lentil salad



If you like cheese and salad then this salad is for you. I tried this salad last year at work and it was delicious. Therefore, I found myself yearning for it again. There are two things you need to do to make this salad quickly and get a head start: soak the lentils and get steamed beetroot that has already been cooked.

This is the kind of salad that you eat lunch and you will be full. This is because lentils are a type of pulse. In addition, lentils lowers cholesterol, risk of diabetes and reduces blood pressure amongst many other things.

Prep:5 mins
Cooking: 60 mins (less if you soak the lentils for a longer period of time).
Serves: 4 people

-Green lentils

-1 pack of steamed beetroot

-1 pack of rocket salad leaves

-7 Cherry plum tomatoes

-1 pack of goat’s cheese

-1 tsp garlic granules/garlic paste

-1 tsp mint

-1 tsp basil

-1 tsp coriander

-1 tsp parsley

-Drizzle of garlic olive oil

-Salt and pepper to taste.

  1. Wash the lentils 3-4 times then soak for at least an hour.

  2. Drain the water from the lentils.

  3. Get fresh water in a saucepan and put lentils in there.

  4. Boil for at least an hour or until lentils start to get tender.

  5. Place lentils in a salad bowl.

  6. Wash and chop cherry tomatoes into halves.

  7. Chop beetroot into quarters.

  8. Add rocket leaves to the salad.

  9. Add herbs and seasoning and stir

  10. Cut goat‘s cheese into cubes.

  11. Mix and then serve into bowls.



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