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Baby Beetroot, Puy Lentil Salad With Soft Goat Cheese & Pickled Onion

Category:
Beans, Lentil and Pulses, Salads, Vegetarian
Author:
Charlotte Miller
Serves:
2
Average Rating:
Number of Ratings:
0
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Ingredients

This simple, filling and healthy salad is substantial, easy to prepare and uses some often overlooked ingredients.

This salad sounds more complicated than it is. There are a few ingredients but each of them are easily prepared and the salad can then be thrown together. Individual ingredients can be prepared in advance and kept separate although once mixed, the salad will still keep well for a day or two in the fridge.


Ingredients

1 bunch (7 to 8 pieces) of baby beetroot
8 beetroot leaves
¼ cup raw (120g) puy lentils (black)
Handful of green beans
¼ red onion
50ml apple cider vinegar
2 tablespoons olive oil
½ cup coriander
40g soft fresh goats cheese
Salt and pepper to taste

 

Instructions

 


Beetroot: Cut the leaves from the beetroot, leaving around one inch of stem attached (preventing the beetroot from bleeding its colour). Keep the leaves, wash and set aside for later. Place the beetroot into a small pot of cold water and place onto high heat.  Bring to the boil and turn down to a simmer. A medium size baby beetroot will take around 20min but the cooking time for these will vary depending on size – test by using a small sharp knife to make an incision – it should insert easily.  When they are ready, strain off the water and cool. To peel, simply use paper towel to rub the skin off – it’s a good idea to wear disposable gloves. Slice into half or quarters, depending on their size.

Pickled Onion: Peel the onion, keeping it whole. Slice the onion into rings, cutting them as finely as possible. Place slices into a small bowl and cover with vinegar, olive oil and a pinch of salt. Set aside for approximately 20 minutes.

Lentils: Bring a pot of water to the boil and add the lentils – these will take around 15-20min to cook but check your packet for exact cooking time. They should be soft to bite into but still retain some texture. Once ready, strain and cool under running water. Set aside. 

Beans: Bring a small pot of salted water to the boil. Remove the ends of the beans and drop them all together into the boiling water. Keep the heat high for 45 seconds then strain the water off and cool the beans immediately under cold water (use ice if need be). They should be bright green in colour.

Coriander: Wash and dry the coriander. Roughly chop about half a cup.

Putting it together: Place all ingredients, excluding the goat cheese, together in a bowl. Use the oil and vinegar from the onions as the dressing. The beetroot will stain the other ingredients so try not to mix too much. Season with salt and pepper and serve the salad. Crumble the goat cheese on top.

 

You can substitute:

Baby beetroot for: regular sized beetroots.

Puy lentils for: barley, quinoa, brown lentils, chickpeas, brown rice, orzo.

Green beans for: broccoli, brocolini, asparagus, snow peas, broad beans.

Apple cider vinegar for: sherry vinegar, red or white wine vinegar, white balsamic.

Coriander for: dill, parsley, basil, chives.

Goats cheese for: feta, ricotta, cottage cheese, fresh mozzarella, burrata.

Baby Beetroot, Puy Lentil Salad With Soft Goat Cheese & Pickled Onion