Goat’s Cheese Beet Salad

Ingredients: (Makes 4)

• Beetroot 500g or 17.6oz ,cooked
• Honey 1 tsp
• Beluga Lentils 1 tin, drained
• Goats Cheese 150g or 5.3oz
• Red Chicory 140g or 5oz
• Balsamic Vinegar 2 tbsp
• Olive Oil 2 tbsp
• Fresh Chives 20g or 0.7oz
• Fresh Mint 10g or 0.35oz

Instructions:

In a large bowl, whisk together 2 tablespoons of olive oil, the balsamic vinegar,
honey, and a pinch of salt and black pepper.

Add the diced cooked beetroot and drained beluga lentils to the bowl. Toss to coat
in the dressing.

Stir in the chopped red chicory, chives, and most of the mint. Mix gently to
combine.

Fold in most of the goat’s cheese pearls, being careful not to break them up too
much. Transfer to a serving dish or individual plates. Scatter over the remaining
goat’s cheese and mint.