Roast Beet, Lentil & Balsamic Onion Salad

If you’d prefer to keep it nut free, a little goats cheese or feta would make a great substitution for the almonds.

I prefer this salad slightly warm, but it’s also great at room temperature.It’s one of those hearty salads that can be made in advance and will sit around happily until you’re ready to eat. So perfect for picnics.

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Roast Beet, Lentil & Balsamic Onion Salad

Total Time 5 minutes minutes

Servings 2 people

Ingredients

• 1 tablespoon sherry vinegar
• 250 g lentils cooked
• 10 pieces roast beets
• 3-4 tablespoons balsamic onions optional
• small handful roasted almonds

Metric - US Customary

Instructions

• Whisk vinegar with 2 tablespoons extra virgin olive oil in a large bowl. Season.
• Toss in lentils, onions if using and divide between two plates.
• Top with beets and almonds.

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