Beetroot, lentil & goat’s cheese salad

serves 4


This winning combo has layers of earthy flavours rounded off with creamy goat’s cheese and it’ll give you a whopping 14g of gut-loving fibre per portion.

A oval shaped bowl with beetroot, lentil, goats cheese, rocket and hazelnuts

5.25 Plant Points


  • 2 x pouches of cooked puy lentils (250g)
  • 4 large cooked beetroots, cut into wedges
  • 20 sundried tomato halves, preserved in oil, roughly chopped
  • 2 tbsp balsamic vinegar
  • 1 tsp honey, or sweetener of choice
  • 2 tbsp extra virgin olive oil


  • 60g leaves of choice (e.g. spinach, rocket, watercress)
  • 160g goat’s cheese, crumbled
  • 60g hazelnuts, roughly chopped


  1. Add the lentils, beetroot and sundried tomatoes to a mixing bowl.
  2. Whisk together the dressing ingredients before pouring it over the lentils and veg in the bowl. Let the dressing marinate the ingredients for at least 5 minutes (ideally 30 minutes if you have the time) while you prep the toppers.
  3. Preheat the oven to 180c/160c fan/gas mark 4.
  4. Place the blanched hazelnuts on a baking tray and bake for 5 minutes until golden. Set aside to cool, then chop roughly.
  5. On a large serving tray, plate the green leaves, followed by the marinated mix. Top with goat’s cheese and the hazelnuts. Toss before serving – yum!
  6. Alternatively, for lunch on the go, grab a glass jar then add the marinated mix first, followed by the goat’s cheese, hazelnuts and leaves to prevent them getting soggy. Give it a good stir before digging in.


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