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Beetroot, Lentil & Goat's Cheese Salad
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Beetroot, Lentil & Goat's Cheese Salad

Beetroot, Lentil & Goat's Cheese Salad

with Walnuts and Dill

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 Salt
Under 600 calories
Allergens:
Sulphites
Nuts

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

1

Dill

1

Wholegrain Mustard

1

Echalion Shallot

12

Red Wine Vinegar

(Contains Sulphites)

15

Honey

2

Garlic Clove

½

Lemon

50

Baby Leaf Mix

20

Walnuts

(Contains Nuts May contain Peanut, Sesame, Nuts)

250

Cooked Beetroot

125

Goat's Cheese

1

Lentils

Not included in your delivery

2

Olive Oil

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Nutritional information

Energy (kcal)492 kcal
Energy (kJ)2059 kJ
Fat30 g
of which saturates11 g
Carbohydrate30 g
of which sugars20 g
Protein20 g
Salt1.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Sieve
Knife
Medium Saucepan
Bowl
Plate

Instructions

Prep
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.

Start the Lentils
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.

Finish the Lentils
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.

Prepare the Rest
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!

Salad Dressing
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.

Serve
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!