It’s no longer a secret that we love food and we used to cook every single day. At the same time we believe that balance is an important factor in every human’s life and it is very important to maintain that balance. Salads are a must in our weekly menu and every time we eat them with pleasure.
But what salads do you prepare when outside are 10 degrees and you only dream of comfort food and creamy soups?

Warm lentils and roasted beetroot salad is the right answer. Using a mix of raw and roasted vegetables in salads is a simple way to add different textures and flavors to a salad. It is the perfect combination for a chilly autumn day and most importantly, it is very easy to prepare.


For the salad

  • 250g puy lentils
  • 2 – 3 fresh medium beetroot
  • 1 carrot
  • 1 bay leaf
  • 3 cups chicken or vegetable stock
  • 2 small red onions
  • 100g goat cheese, crumbled
  • 4 – 5 sprigs fresh parsley, finely chopped
  • 1 handful toasted walnuts

For the dressing

  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon ground cumin
  • pinch of salt and pepper


Step 1: Preheat oven to 200°C. Place whole beets (with the skin on) on a rimmed baking sheet and roast for around 45-60 minutes, until you can easily insert a sharp knife into the center (baking time depends on the size of your beets). Remove from oven, let cool completely, then slip the skins off. While the beets are roasting, cook the lentils.

Step 2: Put lentils in a saucepan and cover with stock. Add 1 peeled carrot, fresh bayleaf and 1 red onion. Bring to the boil, then turn down to a simmer, and cook for around 25 mins or until ‘al dente’. Drain any excess stock, discard the veggies and bayleaf, and transfer the cooked lentils to a large mixing bowl to cool.

Step 3: In a small bowl add all the ingredients for the dressing, mix and set aside.

Step 4: Slice the beetroots as finely as you can, if you have a mandolin, use this to slice thin rounds of beetroot. Slice the remaining red onion finely too.

Step 5: Place the cooled lentils into a large plate. Add beets, onion, chopped parsley,walnuts and generously drizzle the dressing. Crumble your goat cheese over the salad at the very end.

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