Beetroot, Lentil and Goat’s Cheese Salad

A quick, healthy salad featuring warm green lentils, mixed leaves, earthy beetroot, and creamy goat's cheese with a mustard dressing.

Vegetarian Healthy Quick Salad High Fiber

Estimated Nutrition

Calories

495.5

kcal / serving

495.5 kcal total

Carbs

35.8g

per serving

35.8 g total

Fat

28.4g

per serving

28.4 g total

Protein

24.2g

per serving

24.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Wholegrain Mustard

Dairy

Goats Cheese

Soft, sliced

LegumesPulses

200

Green Lentil

Half of a 400g tin, drained and rinsed

NutsSeeds

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

OilsFats

Olive Oil

Divided use

Vegetables

Mixed Leaf Salad

About half a bag

100

Beetroot

Vacuum-packed, cooked and quartered

Method

Season with salt and pepper and serve immediately with toast.

Heat the lentils in a saucepan with 5ml of olive oil until warmed through.

Stir the wholegrain mustard into the warm lentils after removing them from the heat.

Place the mixed salad leaves into a serving bowl.

Top the leaves with the warm lentils, beetroot quarters, and goat's cheese slices.

Drizzle the remaining 5ml of olive oil over the salad.