We’ve gone lentil as anything to bring you this deliciously nutty, healthy side.
Lentils with Roasted Beetroot and Goat’s Cheese
Ingredients
- 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
Please see the 2nd Page for Directions
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