Beetroot, Lentil & Goat’s Cheese Salad
"A deliciously grounding and nutrient-dense salad, this will provide a steady release of energy and keep you feeling full for hours. Goat’s cheese is gentler on digestion than dairy cheese and provides a good source of protein. Beetroot is the underrated star of this salad, offering an abundance of nutrients that support blood pressure and heart health, as well as liver detoxification and cellular health. Walnuts add anti-inflammatory omega-3 fatty acids and help the body absorb fat-soluble vitamins from the salad," says nutritional therapist Alexa Mullane.
Serves
2
Cook Time
Dietary
Vegetarian
Gluten-Free
Ingredients
- 250g beetroot, diced
- 120g green lentils
- 50g goat’s cheese, crumbled
- 1 small red onion, thinly sliced
- 2 tbsp walnuts, chopped
- 2 handfuls of rocket
- 1 tbsp balsamic vinegar
- 1 tbsp extra virgin olive oil
- Salt and freshly ground black pepper, to taste
Method
- Roast beetroot at 180°C for 40–50 minutes, or boil with the skin on to preserve vitamins and minerals.
- Rinse lentils thoroughly, then simmer gently for 20–25 minutes until tender but not mushy.
- In a large bowl, combine the diced beetroot, cooked lentils, sliced red onion and rocket.
- Drizzle with olive oil and balsamic vinegar, then season with sea salt and freshly ground black pepper. Toss gently to combine.
- Just before serving, scatter over the crumbled goat’s cheese and chopped walnuts.
