Beetroot, lentil & goat's cheese salad | The Gut Health Doctor
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.
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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