Lentil Salad with Beet and Goat Cheese

Verde Valle
Prepare a different salad with this lentil recipe with beet and goat cheese. Follow the step-by-step and you will learn how to make an easy herb vinaigrette in the blender. Besides being a healthy, low-fat recipe that will fill you with energy, it is perfect for people who do not eat meat or for Lent. The Verde Valle® lentils provide iron, potassium, and zinc, and are a great source of plant protein.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 liter water
  • 1 cup Verde Valle® lentils
  • 1/2 cups cilantro, for the vinaigrette
  • 1 tablespoon oregano, for the vinaigrette
  • 1 tablespoon thyme, for the vinaigrette
  • 1 tablespoon honey, for the vinaigrette
  • 3/4 cups olive oil, for the vinaigrette
  • 3 tablespoons apple cider vinegar, for the vinaigrette
  • salt, for the vinaigrette
  • pepper, for the vinaigrette
  • 2 cups spinach
  • 2 cups lettuce
  • 1 cup beet
  • 1/2 cups goat cheese
  • 1 cup bell pepper, of colors
Preparation
50 mins
40 mins
Low
  • In a small pot of boiling water, cook the Verde Valle® lentils with salt and simmer for 20 minutes or until cooked. Drain and set aside.
  • For the herb vinaigrette, blend the cilantro with oregano, thyme, honey, olive oil, apple cider vinegar, salt, and pepper. Set aside.
  • Mix in a salad bowl the spinach, lettuce, beet, goat cheese, colorful peppers, and lentils. Serve with the herb vinaigrette and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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