Beetroot Salad

  • Time: 30 minutes
  • Serves: 4
  • Level: easy

 

Mr WDC
You can't go wrong with beetroot and goats cheese - so I make no apologies for another version of this tasty combo.

What you need

4 – 6 medium pre-cooked beetroot

200g Rosary crumbly goats cheese or similar

75g farro or pearled spelt

75g puy lentils

1 stick celery chopped

150g mixed lettuce

20g chopped chives

Olives

Vinagrette

 



Dad's Recipe Tales

 

How Dad Cooked It

This is hardly a recipe. More a selection of salad ingredients mixed together. Make a dressing using a ratio of one part vinegar to three parts olive oil, season well. Cook the farro and puy lentils according to the instructions on the pack. Drain and mix together with a little dressing and allow to cool. Place the salad on each plate, then scatter the pulses and celery over the lettuce. Divide the beetroot in segments and place on top, then crumble the goats cheese and sprinkle the salad with chives. Garnish with olives. Serve with the dressing.

 

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