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Greatest plates · Salad
Warm Roast Beetroot, Lentil & Goat Cheese Salad with Walnuts
A hearty modern-Australian dinner salad built on French-style lentils and fluffy couscous, with sweet roasted beetroot, toasted walnuts and creamy goat cheese. Warm, earthy and genuinely filling — over 18 g of protein per serve.
Serves 4Prep 20 minCook 45 minSaladlentils
Containsdairy · gluten · nuts · mustard
Protein 17%Carbs 37%Fat 46%
About 670 kcal a serve — 29 g protein, 62 g carbs, 34 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Heat the oven
5 minPreheat the oven to 200°C (fan 180°C) and line a large oven tray with baking paper.
Season the beetroot
5 minToss the beetroot wedges with 2 tablespoons of the olive oil and a good pinch of salt and pepper.
On the trayBeetroot →
toss to coat
Roast the beetroot
40 minSpread the beetroot out in a single layer and roast for 35–40 minutes, turning once, until tender and caramelised at the edges.
In the ovenRoast →
200°C, 35–40 min
Cook the lentils
25 minPut the lentils and bay leaf in a saucepan, cover well with cold water and bring to the boil. Simmer for 20–25 minutes until tender but still holding their shape, then drain and discard the bay leaf.
In the saucepanLentils →
simmer 20–25 min
Steam the couscous
5 minPlace the couscous in a heatproof bowl, pour over the boiling water, cover with a plate and leave for 5 minutes. Fluff with a fork.
In the bowlCouscous →
stand 5 min
Toast the walnuts
4 minToast the chopped walnuts in a dry frypan over medium heat for 3–4 minutes, shaking often, until fragrant. Tip out to stop them burning.
In the panWalnuts →
medium, 3–4 min
Make the dressing
3 minWhisk the lemon juice, Dijon mustard, honey, remaining 1 tablespoon olive oil, salt and pepper in a small bowl.
In the bowlDressing →
whisk smooth
Toss the base
3 minIn a large bowl combine the warm couscous, lentils and baby spinach, and toss through most of the dressing so the spinach just wilts.
In the bowlCombine →
toss warm
Assemble and serve
5 minSpread the lentil-couscous mix onto a platter, top with the roasted beetroot, crumbled goat cheese and toasted walnuts, then drizzle over the last of the dressing. Serve warm.
On the platterFinish →
drizzle & serve
Cook's noteCook the lentils and roast the beetroot at the same time to save time. Beetroot stains — wear gloves when peeling if you like. Swap goat cheese for feta if you prefer a sharper, saltier finish.
Estimated per serve
670 kcal · 29 g protein · 62 g carbs · 34 g fatestimates, within ~10%
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