Ingredients

Salad
4-6 Small Baby Beetroots (oven roasted)*
¼ cup Organic Black Beluga Lentils (makes about 2/3 cup once cooked)
75g Organic Walnuts, roasted
¼ cup Flat Leaf Parsley Leaves, roughly chopped
1/2 Spanish Onion, finely sliced
2 cups Baby Spinach Leaves
100g Soft Goats Cheese, crumbled

Dressing
2 tbsp olive oil
11/2 tbsp balsamic vinegar
½ tsp Dijon mustard
1 tbsp lemon juice
Salt & pepper to taste

Method
Roast the beetroot (see below for instructions) then cut into small wedges.
Cook & cool the lentils as per instructions on the packet & set aside.
Oven roast the walnuts (on about 100⁰C for 10 – 15mins – toss 2-3 times to allow uniform cooking) & set aside.

To make the dressing, whisk together Lemon Juice, Balsamic Vinegar, Olive Oil, Mustard , Salt & Pepper.

Place beetroot, lentils, parsley & onion in a bowl. Add half the dressing and mix through. Place spinach leaves on your salad plate, top with the beetroot mixture and gently combine. Crumble on the goats' cheese and sprinkle the walnuts on top. Drizzle the rest of the dressing on top of the made salad & enjoy.

Notes from the Goodness Kitchen

Beetroot - you can use a 450g tin of baby beetroots if fresh beetroot not available.

To roast fresh beetroot, place in the oven at about 220⁰C with a small amount of organic coconut oil and a little garlic if you like. Cook for 20 – 30mins. If the beetroots are large you can cut them in half to reduce the cooking time.

Oven roasting nuts enhances the flavour – however if you like they are still delightful when raw. All the goodness of walnuts are retained when eaten raw as essential fatty acids may be destroyed with heat.

For a twist, this salad is also lovely with cooked Fresh Asparagus or Roasted Pumpkin.

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