Salads 4.7
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Balsamic Glazed Beetroot, Lentil, Goat's Cheese, Walnut and Rocket Salad

Tangy goat’s cheese and sweet, earthy beetroot are a match made in flavour heaven. With elegant puy lentils and mustardy rocket, this classic salad w...Tangy goat’s cheese and sweet, earthy beetroot are a match made in flavour heaven. With elegant puy lentils and mustardy rocket, this classic salad will keep you coming back for more. Read more Tangy goat’s cheese and sweet, earthy beetroot are a match made in flavour heaven. With elegant puy lentils and mustardy rocket, this classic salad will keep you coming back for more. Tangy goat’s cheese and sweet, earthy beetroot are a match made in flavour heaven. With elegant puy lentils and mustardy rocket, this classic salad will keep you coming back for more.

Why is this healthy?
Plant
points
Healthy
fats
Diet
Vegetarian Pescatarian
Contains
Dairy, Nuts
Ingredients
Serves 4
Metric Imperial
Swaps: flaked almonds, sunflower seeds, pumpkin seeds, pecans
puy lentils (cooked)
peeled and cut into 2cm chunks
water
Swaps: black vinegar, sherry vinegar
brown sugar
Swaps: maple syrup, white sugar
rocket leaves
Swaps: baby spinach, kale
juiced
goat’s cheese
Swaps: feta cheese, avocado

Ingredients

Serves 4
Metric Imperial
Swaps: flaked almonds, sunflower seeds, pumpkin seeds, pecans
puy lentils (cooked)
peeled and cut into 2cm chunks
water
Swaps: black vinegar, sherry vinegar
brown sugar
Swaps: maple syrup, white sugar
rocket leaves
Swaps: baby spinach, kale
juiced
goat’s cheese
Swaps: feta cheese, avocado

Method

1

Gather and prepare your ingredients. Preheat the oven to 150°C/130°C fan.

2

Place the walnuts on a baking tray and into the oven for 12-15 minutes, until darkened and fragrant. Remove and allow to cool before roughly chopping.

3

Place the beetroot into a saucepan with the water, balsamic and brown sugar. Bring to a simmer and cook for 20-25  minutes until the beetroot is tender and the liquid has reduced into a thickened, sticky glaze. Remove from the heat and allow to cool slightly. If necessary, allow it to cook uncovered for the final few minutes to help the liquid reduce.

4

Squeeze the lemon juice and drizzle the olive oil over the rocket. Gently toss to coat.

5

Top with the beetroot, lentils, walnuts and goats cheese.

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