Beetroot, Lentil & Goat’s Cheese Salad


  • 1 medium size beetroot
  • 200g Puy lentils
  • 1 bay leaf
  • 1 sprig of thyme
  • Salt and black pepper
  • 200g Meredith Dairy goat’s cheese
  • Extra virgin olive oil

Dill vinaigrette:

  • 1 bunch of dill
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon salt
  • A pinch of sugar


  1. Roast beetroot until tender, cool and finely slice
  2. Rinse lentils, place in pot of cold water with bay leaf, thyme and a tsp of salt – cook until soft but not mushy.
  3. Drain, remove bay leaf and thyme then rinse with cold water.
  4. Combine all ingredients for dill vinaigrette in food processor and blitz until well combined.
  5. To assemble – even out lentils over a dish, layer with sliced beetroot and crumble goats cheese. Drizzle with vinaigrette. Enjoy!

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