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How to make Lentils with roasted beetroot and goat's cheese

Yield = 4
Prep time: 0:10
Cook time: 1:10
Total time: 1:20

Ingredients

  • 1 bunch (1kg) beetroot, trimmed (see note)
  • 1 tablespoon olive oil
  • 1 medium red onion, halved, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 400g can lentils, drained, rinsed
  • 1 tablespoon red wine vinegar
  • 60g goat's cheese, crumbled
  • 1/2 cup fresh mint leaves

Method

  • Step 1 Preheat oven to 200°C/180C°C fan-forced. Wrap each beetroot in foil. Place on a baking tray. Bake for 1 hour or until tender. Set aside to cool. Remove and discard foil. Wearing gloves, peel beetroot. Cut into wedges.
  • Step 2 Heat oil in a large, heavy-based frying pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add lentils and beetroot. Cook, tossing, for 3 minutes or until heated through.
  • Step 3 Transfer mixture to a large bowl. Add vinegar, cheese and mint. Season with pepper. Toss to combine. Serve.