Roasted Shallot, Beetroot, and Spinach Salad

Treat yourself and the family with this delicious Roasted Shallot, Beetroot, Puy Lentil, and Spinach Salad with Soft Goats Cheese recipe, plus discover many other easy recipes at 24/7 Mom.

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Servings Prep Time Cook Time
4people 10minutes 30minutes
Servings Prep Time
4people 10minutes
Cook Time
Servings: people
Servings: people
  1. Preheat oven to 190°c or gas mark 5 or 375°f.
  2. Put the shallots into a roasting tin, drizzle with the 2 tbsp of rape seed oil, toss well and season with sea salt and black pepper.
  3. Place roasting tin in the oven for 15 minutes, then add the beetroot and drizzle with honey and toss well with the shallots. Roast for a further 10 minutes, or until the shallots are soft.
  4. Meanwhile, drain the lentils and rinse under water and place in a bowl.
  5. To make the dressing, mix all of the dressing ingredients together and season with sea salt and black pepper.
  6. When ready remove the shallots and beetroot from the oven and mix with the lentils and half the dressing while still warm and leave to cool.
  7. To serve, place the spinach leaves onto 4 plates, top with the shallots, beetroot and lentils, crumble over the goat cheese, drizzle with the remaining dressing and sprinkle with chopped parsley. Then serve with crusty bread. Please credit