By Rhiannon Hardwick
Lentil, beetroot + goats cheese salad
A quick and easy little salad that’s delicious, nourishing, and earthy – perfect for autumn lunches. If you’re making it fresh, we definitely recommend enjoy it warm with the beetroot straight from the oven and lentils straight from the pan. But it’s equally as good at room temperature if you’ve packed it for later.
If you’re not a fan of goats cheese you could sub in feta (dairy or dairy-free) and you can use any toasted nuts in place of the walnuts.
Updated at: Sun, 11 Feb 2024 04:04:48 GMT
Nutrition balance score
Great
Glycemic Index
40
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories479.6 kcal (24%)
Total Fat26.6 g (38%)
Carbs39.6 g (15%)
Sugars12.5 g (14%)
Protein26.1 g (52%)
Sodium538.5 mg (27%)
Fiber13.6 g (49%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Instructions
Step 1
1️⃣ Preheat the oven to 180ºc. Line a baking tray with parchment and scatter the beetroot chunks on it. Drizzle with the balsamic vinegar and place in the oven for 15-20 minutes.
Step 2
2️⃣ Meanwhile, boil the broccoli on a low heat, scatter the walnuts on a separate pan and toast on a low heat before roughly chopping, and heat the Puy lentils in the microwave or in another pan.
Step 3
3️⃣ When you’re ready to eat, line the plates with the rocket leaves followed by the Puy lentils, beetroot, broccoli, goats cheese chunks, and then the toasted walnuts. Finish with a drizzle of balsamic vinegar. Enjoy!
Step 4
4️⃣ If you’re packing for lunch, line your lunchboxes with the rocket leaves and top with all the remaining ingredients. We recommend leaving the balsamic drizzle off until just before eating. Enjoy!
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Notes
1 liked
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Delicious
Easy
Fresh
Go-to
Under 30 minutes
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