Roasted Beet, Lentil & Goat Cheese Salad
35 minBone densityGluten-freeLuteal phaseWomen 35+OvenHormone balanceMediterraneanMenstrual phaseGut health
Servings:
2
·
Ingredients
- —3 Beets, raw
- —1 cup Green lentils, dry
- —60 g Goat cheese, soft
- —Walnuts
- —Mixed leaves
- —2 tbsp Olive oil
- —1 tbsp Balsamic vinegar
- —1 tsp Dijon mustard (approx: yellow prepared mustard)
- —Salt, pepper
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 support phase-2 liver detox of estrogen metabolites; lentil fibre binds excess hormones; goat cheese is often easier than cow's dairy at midlife.
Nutrition (per serving)
670
kcal
33.9g
protein
22.2g
fat
86g
carbs