Warm Lentil, Beet & Goat Cheese Salad

Earthy lentils and sweet beets meet tangy goat cheese, crisp apple and toasted walnuts. Warm lentils gently soften the greens while a balsamic dressing brings the bowl together.

Serves: 2 · Prep: 15 minutes · Cook: 5 minutes · Total: 20 minutes

Greens: Baby kale, Arugula
Protein: Lentils, Goat cheese, Walnuts

For the Salad

• 1 1/2 cups cooked green or brown lentils, drained (about 300 g)
• 2 tbsp water
• 250 g cooked peeled beets, cut into wedges (ready-cooked or cooked in advance)
• 3 cups baby kale (about 90 g)
• 2 cups baby arugula (about 40 g)
• 1 small crisp apple, cored and thinly sliced
• 60 g soft goat cheese, crumbled; choose vegetarian rennet if needed
• 1/4 cup toasted walnuts, roughly chopped (about 30 g)

For the Balsamic-Dijon Dressing

• 1 1/2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• 1/4 tsp fine salt
• 1/8 tsp black pepper

Method

1. Whisk the dressing ingredients in a large bowl. Add the kale and massage gently for 30 seconds. Fold in the arugula.
2. Put the cooked lentils and 2 tbsp water in a small saucepan. Warm over medium heat for 3-5 minutes, stirring occasionally, until steaming. Drain any excess water.
3. Divide the dressed greens between two bowls. Add the warm lentils, beet wedges and apple slices.
4. Scatter over the goat cheese and walnuts. Serve while the lentils are still warm.

Tip

Use ready-cooked beets and lentils for the stated timing. If starting from raw, cook and cool them first; roasting raw beets takes substantially longer.

Allergens

Milk, Tree nuts (walnuts), Mustard