Beet Bowl



160g cooked puy lentils
2 shallots, finely sliced
2 roasted/pickled beetroots, finely sliced
150g goats cheese, crumbled
salt and pepper 

6 tbsp extra virgin olive oil
3 tbsp cider vinegar
3 tsp caster sugar
handful of fresh coriander, finely chopped
pinch sea salt
pinch chilli flakes

This is a delicious simple-to-make but hearty salad bowl. Works perfectly as an accompaniment to another dish or just top it off with a poached egg for a substantial supper. The sharp, slightly spicy dressing lightens the earthiness of the beetroot and creaminess of the goats cheese.


First whisk together the olive oil, cider vinegar, sugar, coriander, sea salt and chilli flakes in a small bowl and set aside.

Then gently fry the shallots in little olive oil until dark golden.

Add the lentils and sliced beetroot to the fried shallots and cook for another 5 minutes.

Once warmed through remove from the heat and add the dressing to taste.

Season with freshly ground black pepper.

Spoon the salad into bowls, add goats cheese and enjoy!


Lorna/Taca Cucina