Sweet Roasted Beetroot with Lentils, Goat Cheese, Mint and a Hazelnut Vinaigrette

We love the simplicity of this salad – each ingredient has its importance whether that’s flavour, texture, colour or all three

  • 3 medium beetroot
  • 1 tin, 400g brown lentils
  • 150g goats cheese
  • ¼ cup mint + extra for garnishing (finely chopped)


  • ¼ cup hazelnuts (roasted and roughly chopped)
  • ¼ cup olive oil
  • 3 Tbsp apple vinegar
  • 2 Tbsp currents
  • 1 shallot (finely diced)
  • 1 tsp maple syrup or honey
  • Salt and pepper


  1. Start by preheating the oven to 180 degrees, fan bake.

  2. Prepare the beetroots, scrub them thoroughly and remove any green leaves, then wrap them individually in tin foil.

  3. Place the wrapped beets onto a baking tray and roast for 50 to 60 minutes or until tender.

  4. Once cool enough to handle, peel off the skin (tip – rub your hands in olive oil to prevent your hands from staining). Using a mandoline or a sharp knife, slice the beetroot.

  5. While the beetroots are cooking, prepare the dressing. In a small bowl or jar, add all of the dressing ingredients and mix well. Set aside until you are ready to serve.

  6. Time to plate up! Add the lentils to a large salad bowl, followed by the dressing; toss well. Add the beetroot, mint and feta; gently toss then garnish with a little more mint.

Roasting beetroots transform them from an earthy-crunchy vegetable into something tender and deliciously sweet.

Roasting them whole is incredibly easy, you can through them into the oven at the same time as whatever else we might be cooking – they are great to have on hand ready to throw into leafy green salads, grain salads or a simple side with some feta and a crunchy nut. They will last up to five days in an airtight container in the fridge.

  • Swap lentils for black rice or another grain of choice.
  • Omit the lentils and add rocket *you will not need quite as much dressing.

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