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...ill 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.
Plantpoints
fats
Plantpoints
fats
NUTRITION PER SERVING (Read more)
Notes
Alternatives:
walnuts - pumpkin seeds, sunflower seeds, pecans, flaked almonds
puy lentils - brown or green lentils
balsamic vinegar- sherry vinegar, black vinegar
brown sugar - maple syrup, white sugar
rocket - baby leaf spinach, baby kale
goat’s cheese - feta cheese, plant-based cheese, avocado
Plantpoints
fats
Ingredients
Method
Gather and prepare your ingredients. Preheat the oven to 150°C/130°C fan.
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.
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.
Squeeze the lemon juice and drizzle the olive oil over the rocket. Gently toss to coat.
Top with the beetroot, lentils, walnuts and goats cheese.
Notes
Alternatives:
walnuts - pumpkin seeds, sunflower seeds, pecans, flaked almonds
puy lentils - brown or green lentils
balsamic vinegar- sherry vinegar, black vinegar
brown sugar - maple syrup, white sugar
rocket - baby leaf spinach, baby kale
goat’s cheese - feta cheese, plant-based cheese, avocado
User comments (2)
Wonderful flavours, especially the beetroot and the goats cheese. Walnuts added a great crunch
Tasty simple