Black Beluga Lentil Salad with Roasted Beetroot, Honey Pecans and Goats Cheese


The perfect spring and summer salad with great textures and robust flavours. Black beluga Lentils have been one of my memorable new foods. I love the fresh earthy flavours of the dish when beetroot is added. I had a few friends coming over for a Sunday afternoon BBQ. The ideal time to try out this new recipe… It went down a treat. This recipe is not hard to do and worth every effort.

Prep Time

20 mins

Cook Time

50 minutes


180 degC



Print Recipe


  • 2  Medium Beetroot, Raw
  • 3  tbsp Vinegar, Balsamic
  • 5  tbsp Olive Oil, Cold Pressed
  • 3/4  cup Lentil, Black Beluga, Dried
  • 11/2  cup Stock, Vegetable
  • 2/3  cup Pecan
  • 1  tbsp Honey, Raw
  • 150  g Goats Cheese
  • 90  g Rocket, Fresh leaf
  • 1  Handful Mint Leaf, Fresh
  • 1  Handful Parsley, Fresh
  • 1  clove Garlic, raw
  • 1  pinch Salt, Fine Pink Himalayan
  • 1  pinch Pepper, Course Black

How to prepare

  1. Preheat your oven to 180 degC. Roughly cut the beetroot into irregular shaped pieces no thicker than 1cm. Place in a bowl and add 1 tablespoon Balsamic Vinegar and 1 tablespoon Olive oil. Toss together then bake for 25 minutes. Turn in the pan then bake for another 20 minutes. Set aside when cooked

  2. Rinse then add the Black Beluga Lentils to a saucepan with the vegetable stock. Bring to the boil. Reduce to a simmer and cook for 20 minutes until tender but still al dente. Strain the lentils before using.

  3. Dry roast the pecans in a frying pan, tossing regularly for 4 minutes on high. Remove from the heat then add the honey to the pan and stir pecans to coat. Remove honey pecans to a plate. Keep the honeyed pan to make dressing.

  4. To make the dressing, add 4 tablespoons of the oil to the pan with the garlic. Warm on low and stir to soften and mix in the honey. Remove and cool. Add the Balsamic. Add the lentils, mint and parsley into the dressing and stir together well.

  5. To finish off, get a large flat plate, cover with the rocket. Top with the dressed lentils. Top with the roasted beetroot, honey pecans and small chunks of goats cheese. Finish with a pinch of salt and pepper.

Serve with Love

Health Attributes

  • Gluten Free
  • Vegetarian
  • Wheat Free

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