Lentil salad with beetroot and goats' cheese

Name: Lentil salad with beetroot and goats' cheese
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 servings
Cuisine: Georgian
Ingredients: 150.00 g Cooked lentils; 10.00 ml Olive Oil; 10.00 g Wholegrain mustard; 50.00 g Salad leaves; 100.00 g Cooked Beetroot; 60.00 g Goats' cheese

This lentil salad is healthy, luxurious, but best of all, it’s quick. Use any mustard you have to hand and feel free to add fried bacon instead of goats’ cheese.

Prep5 min

Cook5 min

Servings1

Cal/serving545

#Vegetarian#salad#beetroot#beans#vegetable#feta#stuffed vegetables#spring#immune boosting#vegetable salad

Ingredients

Servings

Olive Oil10 ml

Instructions

2 steps

1
Heat the cooked lentils in a saucepan with a teaspoon of olive oil until warmed through, adding a splash of water if they start to stick. Remove from the heat and stir in the wholegrain mustard.
2
Place the salad leaves into a serving bowl and top with the warm lentils, quartered beetroot, and sliced goat's cheese. Drizzle with the remaining olive oil, season with salt and freshly ground black pepper, and serve with toast.

Nutrition

1 serving ≈ 380 g

Nutrition values are estimates. - means data is unavailable.

545

kcal

33.1g

Protein

41.4g

Carbs

29.3g

Fat

23.9g

Fiber

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Lentil salad with beetroot and goats' cheese

Ingredients

Instructions

Nutrition

My notes and cooking history

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