Print

Lentils with roasted beetroot and goat’s cheese

Ingredients

Scale
  • 1 bunch (1kg) beetroot, trimmed (see note)
  • 1 tablespoon olive oil
  • 1 medium red onion, halved, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 400g can lentils, drained, rinsed
  • 1 tablespoon red wine vinegar
  • 60g goat’s cheese, crumbled
  • 1/2 cup fresh mint leaves