Beetroot, Lentil & Goat’s Cheese Salad
This iron-rich salad combines earthy beetroot and protein-packed lentils with vitamin C to enhance iron absorption. It’s a harmonious mix of warming, comforting flavours and textures — creamy goat’s cheese, crunchy walnuts and peppery rocket keep every bite interesting.
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.
