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

Goat’S Cheese

Soft, sliced

LegumesPulses

200

Green Lentils

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 Salad Leaves

About half a bag

100

Beetroot

Vacuum-packed, cooked and quartered

Method

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.

Season with salt and pepper and serve immediately with toast.