Beetroot, Puy lentil and goat’s cheese warm salad

Beetroot, Puy lentil and goat’s cheese warm salad

By
From
Anxiety & Depression
Serves
2

I know the word ‘salad’ doesn’t make you think of a filling dinner. But this is an exception to that rule. Seriously filling, masses of B vitamins, very low GI, earthy and creamy.

Ingredients

Quantity Ingredient
200g puy lentils
2 raw beetroot, cut into wedges, skin left on
2 tablespoons olive oil, plus more for the beetroot
2 teaspoons balsamic vinegar
sea salt
freshly ground black pepper
110g bagged mixed baby leaf salad
150g goat’s cheese

Method

  1. Place the lentils in a pan and cover with boiling water. Simmer until the lentils are tender. Preheat the oven to 200°C.
  2. Place the beetroot wedges on a baking sheet, drizzle with a little olive oil and roast at the top of the hot oven for around 25 minutes, until softening. Turn occasionally.
  3. Mix the 2 tablespoons of olive oil and the balsamic vinegar together, along with a little salt and pepper, then whisk well to create a dressing.
  4. Assemble the salad by tossing the baby leaves and cooked, drained lentils together, then divide into two portions.
  5. Place the beetroot wedges on top, crumble over the goat’s cheese and drizzle over the dressing.
Tags:
health
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