Filter
Reset
Sort ByRelevance
JEZZI16
Lentil salad with beet and goat's cheese
Salad of lentils, beet, goat cheese, arugula, parsley and balsamic vinegar
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Put the lentils in a sieve and rinse under cold running water. Drain.
-
Mix the beetroot in a bowl with the balsamic vinegar. Add the lentils.
-
Slice the parsley and mix with the rocket salad with the salad.
-
Crumble the goat cheese above the salad. Chop the walnuts coarsely and spread over the salad.
Blogs that might be interesting
-
15 minMain dishtraditional olive oil, stew mix green cabbages with leek and carrot, dry white wine, frozen garden peas, tagliatelle, lemon, fresh sage leaf, dairy spread light chives, pink salmon in a tin,tagliatelle with salmon and cabbage -
35 minMain dishcherryto, olive oil, potato wedges, redfish fillet, salt and pepper, lemon juice, Italian vegetable mix, mediterranean olive sauce,redfish fillet with Mediterranean sauce -
15 minMain dishtagliatelle, traditional olive oil, unsalted butter, beef fillet, zucchini, arugula, Grana Padano cheese,tenderloin with tagliatelle -
55 minMain dishBroccoli, olive oil, minced meat, Italian wok vegetables, mix for lasagnette, milk, cucumber,lasagnette with broccoli
Nutrition
335Calories
Sodium13% DV320mg
Fat25% DV16g
Protein38% DV19g
Carbs8% DV25g
Fiber36% DV9g
Loved it