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Roast beetroot with lentils and goat's cheese recipe

Roast beetroot with lentils and goat's cheese recipe

1 rating

The strong flavours of beetroot and goat's cheese are fantastic with earthy lentils. The zingy dressing is added to the lentils while the beetroot bakes, giving the mustardy, tarragon dressing time to really soak in. See method

  • Serves 4
  • 15 mins to prepare and 1 hr to cook
  • 440 calories / serving
  • Healthy


  • 4 small beetroot, washed
  • 250g Puy lentils
  • 250ml vegetable stock
  • 250ml white wine or water
  • 100g goats cheese

For the dressing

  • 1 shallot, finely chopped
  • 2tbsp red wine vinegar
  • 1tbsp grain mustard or any herb grain mustard
  • pinch sugar
  • ½ bunch tarragon, chopped
  • salt
  • pepper
  • 4-6tbsp extra virgin olive oil

Each serving contains

  • Energy

  • Fat

    35g 47%
  • Saturates

    13g 65%
  • Sugars

    14g 16%
  • Salt

    0.5g <1%

of the reference intake
Carbohydrate 16.4g Protein 16.5g Fibre 7.4g


  1. Preheat the oven to 200°C, 400°F, Gas Mark 6.
  2. Wrap the beetroot individually in foil and bake for around 45-60 minutes until completely tender. Meanwhile, cook the lentils in the vegetable stock and wine/water for 20 minutes or until just tender, or alternatively use ready to eat lentils. Drain and place in a bowl. Make the dressing by whisking together the shallot, vinegar, mustard, sugar, tarragon and seasoning, then whisking in the olive oil until emulsified.
  3. Pour over the warm lentils and set aside. When the beetroot is cooked, wearing rubber gloves, remove the skins – they will just rub off - and cut into quarters. Add to the lentils and toss thoroughly to coat. Serve with slices of the goat's cheese on top.

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