Try this Lentil, Pecan and Roast Beetroot Salad with Goat's Cheese recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 200C/180C fan/gas mark 6.
Quarter each beetroot and wrap each one together with a garlic clove in foil.
Roast in the oven for 45 minutes or until tender, shaking the foil bundles halfway through.
Allow to cool then cut the beetroot into smaller wedges.
Squeeze the garlic from its skin.
Meanwhile, place the lentils in a pan and cover with cold water.
Bring to the boil and simmer for 15-20 minutes until cooked, but still with bite.
Drain and toss with the sliced red onion, beetroot, and garlic.
Whisk together the oil, mustard, vinegar, and salt and pepper.
Pour over the lentils and mix in the parsley leaves.
Add the pecans and server topped with the goat's cheese.
Can be served with extra lean, light protein.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (141g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 266 | ||
Calories from Fat: 175 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.4g | 26 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 10.5g | ||
Polyunsanturated Fat 6.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 163.8mg | 6 % | |
Potassium 392.5mg | 10 % | |
Total Carbohydrate 19g | 6 % | |
Dietary Fiber 7.9g | 31 % | |
Sugars, other 11.1g | ||
Protein 8.1g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 266
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