Beetroot, lentil & goat's cheese salad
Earthy beetroot, creamy goat's cheese and fibre filled lentils, this recipe is from Eat More, Live Well, the latest book from Dr Megan Rossi.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at theguthealthdoctor.com.
Cooking tools:
- Mason jar
- Serving platter
- Mixing bowl
- Whisk
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
Ingredients
- 2 x pouches of cooked puy lentils (250g)
- 4 large cooked beetroots, cut into wedges
- 20 sundried tomato halves, preserved in oil, roughly chopped
- 2 tbsp balsamic vinegar
- 1 tsp honey, or sweetener of choice
- 2 tbsp extra virgin olive oil
- 60g leaves of choice (e.g. spinach, rocket, watercress)
- 160g goat’s cheese, crumbled
- 60g hazelnuts, roughly chopped
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