Beetroot, Kale & Lentil Salad

We’ve been using up the last of our beetroots which were harvested in autumn and have been storing well. This is a popular recipe, and makes a good healthy lunch on a cold day!

Ingredients: (Serves 2)

  • 3-4 small beetroot
  • 75g puy lentils
  • 3-4 handfuls kale leaves, washed and roughly chopped
  • 2 cloves garlic, crushed
  • 1tsp cumin or fennel seeds
  • 50g hard coats cheese, crumbled
  • Olive oil
  • Veg stock (fresh or a stock cube)
  • Sea salt & pepper
  • Squeeze lemon juice


  • Cover the beetroot (whole) with water and bring to the boil. Cook for 45mins until they are soft.
  • Meanwhile, cook the lentils in veg stock according to pack instructions. Strain and set aside once cooked.
  • Once the beetroot are cooked, wait until they are cool enough to handle. Then peel, and crush them between your palms (or chop with a knife – but we like crushing for the irregularity of pieces!)
  • Heat some olive oil in a non-stick frying pan on a high heat
  • Add the garlic and fry for 2-3 minutes. Add the cumin/fennel seeds and the beetroot. Cook for 5-6 minutes until the beetroot takes on a bit of colour.
  • Add the kale and lemon juice and cook for 2-3 minutes.
  • Toss with the goats cheese and lentils, season with salt and pepper and a little olive oil and serve.