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Verde Valle

Verde Valle

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Lentil Salad with Beets and Goat Cheese

50 mins
40 mins
Low
186
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Prepare a different salad with this recipe for lentils with beets and goat cheese. Follow the step by step and you will learn how to make a fine herb vinaigrette easily in the blender. As well as being a healthy, low-fat recipe that will fill you with energy, it is perfect for people who don't eat meat or for Lent. Verde Valle® lentils provide you with iron, potassium and zinc, and are a great source of vegetable protein.
Learn more about Verde Valle

Ingredients

4 portions
  • 1 liter Water
  • 1 cup Verde Valle® Lentils
  • 1/2 cups coriander, for the vinaigrette
  • 1 tablespoon oregano, for the vinaigrette
  • 1 tablespoon thyme, for the vinaigrette
  • 1 tablespoon bee honey, for the vinaigrette
  • 3/4 cups olive oil, for the vinaigrette
  • 3 tablespoons apple vinegar, for the vinaigrette
  • to taste salt, for the vinaigrette
  • to taste black pepper, for the vinaigrette
  • 2 cups spinach
  • 2 cups lettuce
  • 1 cup beets
  • 1/2 cups goat cheese
  • 1 cup bell pepper, of colors

Preparation

In a pot with boiling water, cook the Verde Valle® lentils with the salt and cook for 20 minutes or until cooked. Strain and reserve.
For the fine herb vinaigrette, blend the coriander with the oregano, thyme, honey, olive oil, apple cider vinegar, salt, and pepper. Reservation.
Mix the spinach, the lettuce, the beets, the goat cheese, the colored peppers and the lentils in a salad bowl. Accompany with the fine herb vinaigrette and enjoy.

PRESENTATION

Accompany with the fine herb vinaigrette and enjoy.

TIPS

Lentils are ideal for making stews, soups and are an excellent substitute for animal meat.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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