Go Back
Print Pin

Beetroot & Lentil Salad with Goat Cheese & Walnuts (Vegetarian, Gluten & Grain Free)

This is a delicious, easy, fresh and tasty salad that can be served both as a main course or side dish.
Course Healthy Salad, Main Course, Side Dish
Cuisine All around
Keyword Easy, Gluten-Free, Grain Free, Healthy, vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 1 bowl

Ingredients

  • 4-5 Beetroots washed and cut into wedges
  • Olive oil
  • Sea salt, to taste
  • 1 dl Beluga lentiles rinsed
  • 2 dl Water
  • 1/2 Vegetable stock cube (optional)
  • 75-100 g Mixed green leaves
  • 50-75 g Goat cheese crumbled
  • 10-14 Walnuts roughly chopped
  • Honey/Agave/Fiber syrup, to top (optional)

Instructions

  • Preheat the oven to 175 degrees Celsius.
  • Wash the beets and cut into wedges. Place in an oven safe baking dish, drizzle with a little bit of olive oil and sea salt. Bake in the oven for 30-40 minutes, depending on how large your beets are and how "al-dente" you prefer them. I personally love when they have some chewing resistance left.
  • Rinse beluga lentils and cook in water and stock cube (if using) for about 20-25 minutes. (Check exact instructions on the once you're using). Then drain from the water.
  • Place mixed green leaves on a big plate or in a bowl. Add beluga lentils, roasted beets, crumbled goat cheese and walnuts. Drizzle with honey/agave/fiber syrup (if using).