| Type | Per person |
|---|---|
| Energy | 530 kcal |
| Fat | 30 gr |
| of which saturated | 4 gr |
| Carbohydrates | 30 gr |
| of which sugars | 10 gr |
| Fibres | 15 gr |
| Protein | 25 gr |
| Salt | 0 gr |
Beetroot salad with lentils, hazelnuts and goat’s cheese
Lunch
2 persons
30 - 60 min
With seasonal products
295gr vegetables p.p.
Ingredients
2 persons
| 150 grams | brown lentils or 1 small tin of lentils (drained weight approx. 300 grams) |
| 500 grams | cooked beetroot |
| 4 sprigs | parsley |
| 1 tablespoon | lemon juice |
| 1 teaspoon | mustard |
| 2 tablespoons | olive oil |
| 6 sheets | iceberg lettuce |
| 50 grams | hazelnuts |
| 30 grams | soft goat’s cheese |
Preparation
- If necessary, cook the lentils until tender and drain them.
- Peel the beetroots and cut them into wedges.
- Wash the parsley and chop it finely.
- Make a dressing with the parsley, lemon juice, 1 tablespoon of water, the mustard and the oil. Mix the dressing into the beetroot and lentils.
- Wash the lettuce leaves and pat them dry thoroughly.
- Line a serving dish with half the lettuce leaves. Roll up the rest of the lettuce and cut into strips.
- Coarsely chop the hazelnuts.
- Mix the strips of lettuce into the beetroot and lentils and spoon this mixture onto the lettuce leaves.
- Crumble the goat’s cheese. Sprinkle the cheese and nuts over the salad.
Link copied!
Nutritional values
More about the ingredients
More fruits and vegetables
Also delicious!
More recipes
Chicory salad with mackerel and grilled pepper dressing
110gr vegetables p.p.
Turnip greens salad
180gr vegetables p.p.
Carrot salad with orange
200gr vegetables p.p. & 65gr fruit p.p.