lunchPregnancy

Lentil and Beetroot Salad

Name: Lentil and Beetroot Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Cuisine: mediterranean
Ingredients: 200 g Green lentils (cooked); 150 g Beetroot; 40 g Goat cheese; 60 g Rocket (arugula); 20 g Walnuts; 15 ml Olive oil; 10 ml Balsamic vinegar

Earthy lentils and roasted beetroot with goat cheese — a folate and iron double hit for early pregnancy.

Total Time

40 min

Prep

10 min

Cook

30 min

Servings

Cuisine

Mediterranean

320kcal

Calories

18g

Protein

32g

Carbs

14g

Fat

10g

Fiber

Download Recipe

How to Make It

1
Roast beetroot at 200°C for 30 minutes until tender. Cool and cube.
2
Toss cooked lentils with beetroot and rocket.
3
Top with crumbled goat cheese and walnuts.
4
Drizzle with olive oil and balsamic. Serve at room temperature.

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