Roasted Shallot, Beetroot, Puy Lentil and Spinach Salad with Vegetarian Soft Goat’s Cheese
- Serves:
- 4
- Ready in:
- 15 to 30 mins
Method
- 1
Before you start, preheat the oven to 190C/375F/Gas 5.
- 2
Put the shallots in the roasting tin, drizzle with the rapeseed oil, toss well and season with salt and pepper. Roast for around 15 minutes in the oven, then add the beetroot, drizzle with honey and toss well with the shallots. Roast for a further 10 minutes, or until the shallots are soft.
- 3
Meanwhile, make the dressing by mixing all the ingredients together in a bowl.
- 4
When ready, remove the shallots and beetroot from the oven and mix with the lentils and half the dressing while still warm. Leave to cool.
Roasted Shallot, Beetroot, Puy Lentil and Spinach Salad with Vegetarian Soft Goat’s Cheese was taken from COOK VEGETARIAN
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- 1
Before you start, preheat the oven to 190C/375F/Gas 5.
- 2
Put the shallots in the roasting tin, drizzle with the rapeseed oil, toss well and season with salt and pepper. Roast for around 15 minutes in the oven, then add the beetroot, drizzle with honey and toss well with the shallots. Roast for a further 10 minutes, or until the shallots are soft.
- 3
Meanwhile, make the dressing by mixing all the ingredients together in a bowl.
- 4
When ready, remove the shallots and beetroot from the oven and mix with the lentils and half the dressing while still warm. Leave to cool.
Roasted Shallot, Beetroot, Puy Lentil and Spinach Salad with Vegetarian Soft Goat’s Cheese was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
