Updated: May 27
A lovely looking salad full of beautiful tastes and textures……..who said salads are boring? Quoted by a client, “I can’t believe this taste sensation!!! It is AMAZING!”
I love to incorporate beetroot into salads as it is a great source of iron, folate and antioxidants among other vitamins and minerals.
1 red onion, finely chopped
2 shallots, finely chopped
1 tsp coconut oil
70 g cooked puy lentils
75 g small beetroot, cooked, sliced
1 head of chicory, cut in half and finely shredded
50 g goat’s cheese, crumbled
2 tbsp chopped chives
1 tbsp shelled hemp seeds
2 tbsp olive oil
1 tbsp lemon juice
Sea salt and pepper
In a bowl, mix all the ingredients together and season well with salt and pepper. It really is that simple!
To serve, spoon into salad bowls and sprinkle with some reserved chives and crumbled goats cheese.
* Keep in the fridge and use within 4-5 days.