Puy Lentil and Roasted Beetroot Salad

Puy Lentil and Roasted Beetroot Salad served in a lilac bowl
  • 4 servings
  • 1 hour to prepare
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  • 450g raw beetroot, topped tailed and quartered
  • 2 red onions, cut into wedges
  • 3 cloves garlic, sliced thinly
  • 2tbsp fresh thyme leaves
  • 2tbsp olive oil
  • 250g pouch ready-cooked puy lentils
  • 100g watercress
  • 100g baby spinach leaves


This hearty salad is almost a meal in itself. The only cooking involved is roasting the beetroot; otherwise, it’s just a matter of assembly.

1 Preheat the oven to 200°C/fan 180°C/gas mark 6. Place a sheet of tin foil on a baking tray and arrange the beetroot quarters, red onion, garlic and thyme on top. Drizzle over the olive oil and then wrap to create a parcel. Roast in the oven for 45 minutes until the beetroot is tender. Set aside to cool a little.

2 Place the Puy lentils in a large bowl and toss with the watercress, spinach and the roasted beetroot. Mix together the dressing ingredients and pour over. Why not stir through crumbled goat’s cheese?