Beetroot and lentil salad

Name: Beetroot and lentil salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 servings
Ingredients: 2 slice(s) Shortcut bacon (2 x 25g slices); 0.5 cup(s) Lentils, canned, rinsed, drained (400g can brown lentils); 3 baby Beetroot (200g can), halved; 25 g Soft goat's cheese crumbled; 40 g Baby spinach; 0.5 tbs Pine nuts toasted; 0.5 tbs Balsamic vinegar; 1 x 3 second spray(s) Oil spray

Points®

Total Time

15 min

Prep

10 min

Cook

5 min

Serves

Difficulty

Moderate

Serve this salad as a barbecue side at night, then take the leftovers for lunch the next day

Ingredients

Shortcut bacon

2 slice(s), (2 x 25g slices)

Lentils, canned, rinsed, drained

½ cup(s), (400g can brown lentils)

Beetroot

3 baby, (200g can), halved

Soft goat's cheese

25 g, crumbled

Baby spinach

40 g

Pine nuts

½ tbs, toasted

Balsamic vinegar

½ tbs

Oil spray

1 x 3 second spray(s)

Instructions

Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Add bacon and cook, turning, for 4–5 minutes or until golden and crisp. Remove from pan, then coarsely chop.
Place bacon, lentils, beetroot, goat’s cheese, spinach and pine nuts in a large bowl, tossing gently to combine. Drizzle with balsamic dressing and serve.

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Beetroot and lentil salad

Ingredients

Instructions

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