Quick Beetroot, Goat's Cheese and Puy Lentil Salad with a Balsamic and Basil Dressing
Forking Foodie
Forking Foodie
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Ingredients

  • 200 g cooked beetroot* (about 3,not in vinegar), sliced into thin wedges [84]
  • 1 x 250g pack of ready to eat Puy Lentils (e.g. Merchant Gourmet) [360]
  • 1 - 2 tbsp balsamic vinegar [17 /35]
  • 1/2 - 1 tbsp concentrated tomato puree [8 / 15]
  • 1 tsp extra virgin olive oil (plus extra to drizzle if you're not counting calories!) [41]
  • Large handful of fresh basil leaves, torn or shredded [2]
  • 60 g watercress [16]
  • 90 g soft goat's cheese (e.g. Sainsbury's French is lower calorie, or Abergavveney is vegetarian) [142 / 280]
  • Salt and freshly ground black pepper [1]

Instructions

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