| 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 cheese
Lunch
2 persons
30 - 60 min
With seasonal products
295gr vegetables p.p.
Ingredients
2 persons
| 150g brown lentils or 1 small tin of lentils (drained weight approx. 300g) |
| 500g cooked beets |
| 4 sprigs of parsley |
| 1 tablespoon lemon juice |
| 1 teaspoon mustard |
| 2 tablespoons olive oil |
| 6 sheets of iceberg lettuce |
| 50g hazelnuts |
| 30g soft goat's cheese |
Preparation
- If necessary, boil the lentils and drain them.
- Strip the skin off the beetroot and cut into wedges.
- Wash the parsley and cut it into small pieces.
- Make a dressing from the parsley, lemon juice, 1 tablespoon of water, mustard and oil. Mix the dressing through the beets and lentils.
- Wash the lettuce leaves and pat them well dry.
- Cover a bowl with half the lettuce leaves. Roll up the rest of the lettuce and cut into strips.
- Coarsely chop the hazelnuts.
- Mix the lettuce strips with the beetroot and lentils and spoon onto the lettuce leaves.
- Crumble the goat's cheese. Sprinkle the cheese and nuts over the salad.
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Nutritional values
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