Beetroot Goat Cheese Salad
Serves
4
Prep Time
30 minutes
Cook Time
45 minutes
Ingredients
For the pomegranate dressing:
4 fl oz (120 ml) pomegranate juice
2 tbsp shallot, chopped
2 tbsp red wine vinegar
4 tbsp olive oil
2 tbsp maple syrup
1 tbsp orange zest
½ tsp salt
½ tsp black pepper
4 fl oz (120 ml) pomegranate juice
2 tbsp shallot, chopped
2 tbsp red wine vinegar
4 tbsp olive oil
2 tbsp maple syrup
1 tbsp orange zest
½ tsp salt
½ tsp black pepper
For the salad:
7 oz (200 g) baby spinach
2.6 oz (75 g) canned brown lentils, drained
3 cooked beets, cut into wedges
4 tbsp basil, chopped
3.5 oz (100 g) pomegranate seeds
3.5 oz (100 g) crumbled goat cheese
2 oz (60 g) walnuts
7 oz (200 g) baby spinach
2.6 oz (75 g) canned brown lentils, drained
3 cooked beets, cut into wedges
4 tbsp basil, chopped
3.5 oz (100 g) pomegranate seeds
3.5 oz (100 g) crumbled goat cheese
2 oz (60 g) walnuts
Nutrition
(Per Serving)
Calories
411
Fats
30 g
Protein
11 g
Carbs
31 g
Instructions
- To make the dressing, place the pomegranate juice and shallot into a small pot and bring to a simmer over medium-low heat. Simmer gently for 10 to 15 minutes until the juice has reduced. Add the mixture to a small bowl and whisk in the red wine vinegar, olive oil, maple syrup, orange zest, salt, and pepper.
- The dressing can be stored in a sealed jar in the refrigerator for up to 7 days. When ready to use, give the dressing a shake to combine the ingredients again.
- In a large bowl, add the spinach, cooked lentils, beets, basil, and pomegranate seeds. Toss with half the dressing, then add more as needed to coat all the ingredients generously and evenly.
- Taste the salad and if necessary adjust the salt and vinegar. Toss in the goat cheese and walnuts, stir to combine, and serve immediately.