Marinated Beetroot and Goats Feta Salad



  • 2 medium beetroot (Ettrick Gardens)
  • 1 block goats chevre (feta) (Goat Island Dairy)
  • ½ cup olive oil
  • 1/3 cup red wine vinegar
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon salt
  • 1 teaspoon cracked black pepper
  • 1 tin brown lentils
  • 1 bunch greens – baby kale, watercress, or baby spinach


  1. Peel beetroot and cut into thick rounds.
  2. Place in a pot and cover with cold water and bring to the boil.
  3. Simmer for 15mins until beginning to tender but not fall apart.
  4. Drain and place in a large jar with a lid.
  5. Add the olive oil, red wine vinegar, fresh thyme leaves, and a good hit of ground salt and pepper.
  6. Give the jar a good shake.
  7. Leave the beetroot to marinade for at least 2 hours, preferably overnight.
  8. When you are ready to assemble the salad, drain the lentils, and cut the goats cheese into desired chunks.
  9. Place the greens in your serving bowl. Top with the lentils. Place the beetroot slices on top.
  10. Drizzle the marinade from the beetroot over the salad and season with salt and pepper.
  11. Finely place the goat’s chevre or feta cheese on top.
  12. Enjoy!


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