If you are looking for a recepie for something satisfying, stunning colors and incredibly tasty I have a good one for you!
Beet root, Pecan, Lentil and Goats Cheese Salad.
Serves 2-4
Ingredients
4 Beet roots
100 g Goats Cheese (soft)
200 g cooked Puy Lentils
1 red onion
2 handfuls of Pecans or walnuts
Method
I would recommend roasting the beetroots in the oven but this can be very time consuming so if you want you can cook them for the recommended time. I threw in some salt and two pressed garlic cloves in the boiling mixture. Cook the lentils and let cool. Once the beets are cooked slice them in quarters or cubes depending on what you prefer and toss them with the lentils and the red onion which is finely sliced! Crumble the goats cheese on top and add more if you like, but 100 g should be enough depending how much lactose you can tolerate. Although goats cheese is easier to tolerate compared to cows cheese. Chop the nuts and sprinkle on top!
Dressing.
2 tbs oil ( I use neutral oil )
1 tbs apple cider vinegar (I use this a lot as it is Gluten free!)
1 tbs seeded mustard
1/2 clove garlic
Whiz the ingredient in a mixer and ta dah!
Toss the salad so that it is gently coated with the dressing.
The goats cheese salad served with a side of avocado bites on gluten free bread with egg free mayonnaise. Perfectly healthy and very nutritious!
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