Roasted Beet, Lentil & Goat Cheese Salad
35 minGluten-freeOvenHormone balanceGut healthBone densityLuteal phaseMenstrual phaseMediterraneanMeal prep friendlyHigh fiberSalads
Servings:
2
·
Ingredients
- —Beetroots — 3
- —Cooked green lentils — 250 g
- —Soft goat's cheese — 60 g
- —Walnuts
- —Mixed leaves
- —Olive oil — 2 tbsp
- —Balsamic vinegar — 1 tbsp
- —Dijon mustard — 1 tsp
- —Salt, pepper
Allergens
Contains dairyContains nutsContains sulphitesContains mustard
Method
- 01Preheat the oven to 200°C. Roast the beets whole in their skins — this stops them losing their juices. Wrap in foil and roast for 30 minutes until tender. Check with a skewer — it should slide in without resistance.
- 02Rinse the lentils and cover with plenty of water. Cook for 20 minutes until tender but not mushy — they should hold their shape. Drain and allow to cool.
- 03Make the dressing by whisking together olive oil, balsamic vinegar, mustard and a pinch of salt. Whisk until smooth and emulsified.
- 04Arrange the salad leaves on the plate, then add the lentils and sliced beets. Crumble over the goat cheese and scatter the walnuts. Drizzle with the dressing.
Why this works
Beets provide antioxidant compounds studied for supporting liver enzyme activity. Lentil fibre is part of an overall high-fibre eating pattern associated with healthier estrogen metabolism in research. Goat cheese is naturally lower in lactose than cow's milk cheese, which some people find easier to digest.
Meal Prep Tips
Storage: Store in an airtight container in the fridge for up to 3–4 days. Keep the goat cheese and dressing separate until serving so the salad doesn't turn soggy.
Reheating: No reheating needed — best served cold or at room temperature.
Pairing: Pairs well with crusty bread, a handful of walnuts, or grilled chicken for extra protein.
Nutrition (per serving)
433
kcal
20g
protein
20.9g
fat
42.5g
carbs
16.2g
fiber
Always check product labels for allergens.