french

Green Lentil and Walnut Salad with Roasted Beets and Goat Cheese

Name: Green Lentil and Walnut Salad with Roasted Beets and Goat Cheese
Yield: 1 serving
Cuisine: french
Ingredients: 55 g green lentils, dry; 123 g beet, medium; 38 g goat cheese; 17 g walnuts; 15 g olive oil; 12 g red wine vinegar; 7 g Dijon mustard; 8 g parsley, chopped; 1 g black pepper

This roasted dish pairs green lentils, dry with beet, medium, goat cheese and walnuts. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Medium

Balanced High satiety Vegetarian Gluten free Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

28 g Protein

52 g Carbohydrates

38 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

55g green lentils, dry 194 kcal
123g beet, medium 54 kcal
38g goat cheese 138 kcal
17g walnuts 111 kcal
15g olive oil 133 kcal
12g red wine vinegar 10 kcal
7g Dijon mustard 5 kcal
8g parsley, chopped 3 kcal
0.68 tsp (1g) black pepper 3 kcal

Cooking instructions

beetolive oil
Heat oven to 425F/220C. Toss beet with olive oil and a pinch of salt, wrap in foil, and roast until tender, 35 to 45 minutes. Cool slightly, peel, and cube.
green lentils
Meanwhile, simmer lentils in water until tender but not mushy, 18 to 22 minutes; drain and cool 5 minutes.
olive oilred wine vinegarDijon mustardblack pepper
Whisk together Dijon mustard, red wine vinegar, olive oil, and black pepper to make a vinaigrette.
green lentilsbeetparsley
Toss warm lentils with half the vinaigrette so they absorb flavor. Fold in beets and parsley.
goat cheesewalnuts
Top with crumbled goat cheese and walnuts. Drizzle remaining vinaigrette and serve warm or room temperature.