Beetroot and Lentil Salad
A flavoursome and nutritious layered salad, prefect for healthy weekday lunches or get-togethers. Made using tender, sweet beets, creamy goat's cheese, flavorsome yogurt dressing, crispy roasted lentils and fresh greens.
Servings: 4
Calories: 402kcal
Equipment
- Large Baking Dish
- Whisk
- Sharp knife
- Chopping Board
- Mandolin optional
Ingredients
- 500 grams beetroot boiled and peeled
- 120 grams mixed lettuce leaves
- 110 grams soft marinated goat’s cheese
- ½ red onion finely sliced into rounds
Crispy Lentils
- 400 grams canned brown lentils drained & rinsed
- 2 tablespoons extra virgin olive oil
- ½ teaspoon ground cumin
- ½ teaspoon sea salt flakes
Yoghurt Dressing
- ½ cup Greek yoghurt or unsweetened natural coconut yoghurt
- 45 mL lemon juice approx juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon oregano
- ¼ teaspoon sea salt flakes
- small handful fresh mint finely chopped
- 1-2 cloves garlic peeled and minced
Instructions
- Preheat the oven to 200 degrees Celsius (392F).
- Add the drained and rinsed brown lentils, ground cumin, sea salt flakes and olive oil to a large baking dish. Toss to coat evenly and then spread the lentils out evenly across the base of the dish. Place into the oven to bake for 40 minutes. Once baked, remove from the oven and allow to cool to room temperature.
- Meanwhile, make the yogurt dressing by adding the yogurt, olive oil, dried oregano, minced garlic, lemon juice, chopped fresh mint and salt to a medium sized bowl. Whisk carefully until smooth and creamy.
- Slice the boiled beetroots into wedges.
- To assemble the salad, layer about half of the leafy greens onto a large serving platter. Top with half of the thinly sliced red onion, half of the crispy lentils and half of the beetroot wedges. Crumble half of the goats cheese over the salad and drizzle half of the yogurt dressing over the salad. Now repeat this process with the remaining ingredients. Serve straight away or refrigerate until ready to serve.
Notes
Nutrition facts are based on this salad making four serves. If serving as a side dish the salad will serve approximately 6.
Storage
Store in an airtight container in the fridge for up to 3-4 days.Nutrition
Calories: 402kcal | Carbohydrates: 36g | Protein: 20g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 14mg | Sodium: 657mg | Potassium: 880mg | Fiber: 12g | Sugar: 13g | Vitamin A: 2604IU | Vitamin C: 15mg | Calcium: 130mg | Iron: 6mg