Beetroot, Lentil and Bergamot Lemon Salad

I’ll be honest, salads don’t tend to excite me very much. Don’t get me wrong, I appreciate the freshness a few leaves bring on the side of something else but as a standalone dish, it’s not really for me. However, things have changed and I’ve started to make, what I would call, more ‘bulky’ salads. This particular combination of beetroot, lentil and bergamot lemon is so colourful and combined with a bit of goat’s cheese is equally good warm or cold.

Beetroot, Lentil and Bergamot Lemon Salad

You will need (for two large salads):

  • 3 medium beetroot
  • 100g soft goat’s cheese
  • 100g green lentils
  • Two handfuls of rocket
  • 3 tbsp extra virgin olive oil
  • 1 tbsp bergamot lemon juice
  • Salt and pepper

Cook the lentils according to the packet instructions. Cook them in stock rather than water if you want to add a bit more oomph to your lentils.

Place the beetroot in a saucepan with cold water. Bring the pan to the boil then reduce to a simmer and leave for 30-40 minutes depending on the size of your beetroot.

Drain the beetroot and leave to cool before removing the skin. I find the best way to do this is to gently rub and squeeze it off with your hands. You end up with fantastically pink palms afterwards but it’s so satisfying to remove the skins this way!

Drain the lentils when they are done. I always give them a quick rinse afterwards too.

Add the lentils, beetroot and rocket to a bowl and crumble over the cheese.

Whisk together the olive oil, lemon juice and a good pinch of salt and pepper before pouring this over the salad.

Beetroot, Lentil and Bergamot Lemon Salad

The lentils bring plenty of padding to the dish along with the earthiness of the beetroot and the freshness of the rocket it’s really vibrant. The goat’s cheese adds creaminess and the delicious bergamot lemon dressing finishes it all off nicely. A good excuse to make something different to make the most of the distinctive bergamot lemon flavour. I really like this salad; filling, flavourful and full of texture.


  1. says

    Love the tip about cooking lentils in stock instead of water. I do that too and it really does make a difference to the taste! 😀 Lovely looking salad and nice to see the use of bergamot again. Can we use lemon or orange if we don’t have bergamot?

    • Caroline Taylor says

      It makes such a difference doesn’t it! If you haven’t got bergamot lemons, a normal lemon would be a good alternative. Or maybe a grapefruit. I think orange might be a bit sweet.

  2. says

    I have to agree. The thought of a salad usually doesn’t make me want to jump up and eat. But if it’s a good salad, then my opinion changes. And goat cheese makes for a good salad! This one sound delicious!

  3. says

    I’m with you about a nondescript salad but a “bulky” salad is a dish to behold. I love them. Great idea to cook the lentils in stock, I do that with rice but hadn’t thought of it for lentils. GG

  4. says

    Starting at this time of the year we often DO live on salads! So the more the better. Love lentils in a salad — great source of protein. And flavor! And beetroot? With goat cheese? Magical combo. Good stuff — thanks.

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