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Beetroot, Lentil & Goat's Cheese Salad

Beetroot, Lentil & Goat's Cheese Salad

with Walnuts and Dill

Balanced
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Wholesome and nourishing, this delicious salad is packed with fresh, good-for-you ingredients that will keep you feeling full. Lentils, a good source of iron, are warmed through with shallots and garlic before being stirred through with red wine vinegar and peppery mustard. Served with lemon and honey dressed leaves, earthy beetroot and crunchy cucumber, the dish is finished off with crumbled goat’s cheese and chopped walnuts for a quick, healthy recipe, perfect for any night of the week.

Tags:Low SaltUnder 600 calories
Allergens:SulphitesMilkNutsMustard

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time25 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 pack(s)

Beetroot

1 pack(s)

Brown Lentils

1 sachet

Red Wine Vinegar

(ContainsSulphites)

1 unit(s)

Echalion Shallot

1 pack(s)

Goat's Cheese

(ContainsMilk)

1 bag(s)

Walnuts

(ContainsNuts)

1 bunch(es)

Dill

1 sachet

Honey

1 sachet

Wholegrain Mustard

(ContainsMustard)

2 unit(s)

Garlic

½ unit(s)

Lemon

1 bag(s)

Baby Leaves

2 tbsp

Olive Oil for the dressing

Not included in your delivery

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2059 kJ
Energy (kcal)492 kcal
Fat30.0 g
of which saturates11.0 g
Carbohydrate30 g
of which sugars20.0 g
Protein20 g
Salt1.22 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Sieve
Saucepan
Bowl
Plate
Instructionsarrow up iconarrow up icon
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1

Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve. Chop the lemon in half.

2

Heat a drizzle of oil in a small saucepan on medium heat. When hot, add the shallot and cook, stirring, until soft, 3-4 mins. Stir in the garlic and cook for another 30 seconds. Stir the lentils through the shallot and garlic until piping hot, 2-3 mins, then remove the pan from the heat.

3

Off the heat, stir the red wine vinegar and mustard into the lentils along with the olive oil (see ingredients for amount) a pinch of salt and pepper. Set aside.

4

Roughly chop the dill (stalks and all). Roughly chop the walnuts. Chop each beetroot into 6 segments. TIP: Wear gloves when handling the beetroot to avoid staining your hands!

5

In a large bowl, stir together the honey, lemon juice and olive oil (see ingredients for amount) along with a pinch of salt and pepper. Add the baby leaves and half the walnuts and toss to coat.

6

Gently toss half the dill through the lentils. Arrange the baby leaf salad on your plates and top with the lentils. Place the beetroot on top and crumble over the goat's cheese. Finish with the remaining walnuts and dill. Enjoy!