Beetroot, Lentil & Goat's Cheese Salad

Name: Beetroot, Lentil & Goat's Cheese Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: European, Mediterranean
Ingredients: 500g cooked puy lentils; 4 large cooked beetroots, cut into wedges; 20 sundried tomatoes, preserved in oil, roughly chopped; 2 tbsp balsamic vinegar; 1 tsp honey, or sweetener of choice; 2 tbsp extra virgin olive oil; 60g spinach, or other salad leaf, e.g. rocket, kale, watercress; 160g goat’s cheese, crumbled; 60g hazelnuts, roughly chopped

6 steps

Prep:10minCook:5min

Updated at: Thu, 17 Aug 2023 09:03:05 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1034.3 kcal (52%)

Total Fat52.1 g (74%)

Carbs102.8 g (40%)

Sugars40.3 g (45%)

Protein52 g (104%)

Sodium823.8 mg (41%)

Fiber32.1 g (115%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

500gpuy lentils

cooked

4beetroots

large, cooked, cut into wedges

20sundried tomatoes

preserved in oil, roughly chopped

Dressing

2 Tbspbalsamic vinegar

1 tsphoney

or sweetener of choice

2 Tbspextra virgin olive oil

Toppers

60gspinach

or other salad leaf, rocket, kale, watercress

160ggoat’s cheese

crumbled

60ghazelnuts

roughly chopped

Instructions

Step 1

Add the lentils, beetroot and sundried tomatoes to a mixing bowl.

Step 2

Whisk together the dressing ingredients before pouring over the lentils and veg in the bowl. Let the dressing marinate the ingredients for at least 5 minutes (ideally 30 minutes if you have the time) while you prep the toppers.

Step 3

Preheat the oven to 180c/160c fan/gas mark 4.

Step 4

Place the blanched hazelnuts on a baking tray and bake for 5 minutes until golden. Set aside to cool, then chop roughly.

Step 5

On a large serving tray, plate the green leaves, followed by the marinated mix. Top with goat’s cheese and the hazelnuts. Toss before serving – yum!

Step 6

Alternatively, for lunch on the go, grab a glass jar then add the marinated mix first, followed by the goat’s cheese, hazelnuts and leaves to prevent them getting soggy. Give it a good stir before digging in.

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