- 1 medium size beetroot
- 200g Puy lentils
- 1 bay leaf
- 1 sprig of thyme
- Salt and black pepper
- 200g Meredith Dairy goat’s cheese
- Extra virgin olive oil
- 1 bunch of dill
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- ½ teaspoon salt
- A pinch of sugar
Roast beetroot until tender, cool and finely slice
Rinse lentils, place in pot of cold water with bay leaf, thyme and a tsp of salt – cook until soft but not mushy.
Drain, remove bay leaf and thyme then rinse with cold water.
Combine all ingredients for dill vinaigrette in food processor and blitz until well combined.
To assemble – even out lentils over a dish, layer with sliced beetroot and crumble goat’s cheese.
Drizzle with vinaigrette.
Enjoy this fibre packed nutrient rich salad that has many health benefits!
Beetroot is rich in folate and vitamin C along with anti-inflammatory and antioxidant phytonutrients and is a good source of fibre.
Lentils are high in fibre and make for a happy digestive tract. 1 cup of lentil is equal to half your daily fibre requirement.
Apple cider vinegar helps with the digestion of your meal. This may help reduce the fullness and bloated feeling after meals.