Creamy Lentil beet salad with soft goat cheese — Meal
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Macros (per serving)

Fat

59%

(44 g)

Protein

13%

(24 g)

Carbs

28%

(49 g)

36 g Net,

13 g Fiber

688 Calories (per serving)

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Salads

Vegetable Dishes

Creamy Lentil beet salad with soft goat cheese

Ingredients

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Lentils

3 Tbsp

Cooked red beets

1 piece

Cucumber

14 piece

Cherry tomatoes

100 g

Pickle (Gherkin)

3 slices

Goat cheese (soft)

30 g

Spinach

1 hand

Walnuts

1 hand

For the dressing:

Olive oil (extra vierge)

1 Tbsp

Balsamic vinegar

1 Tbsp

Mustard Yellow

1 tsp

Honey

1 tsp

Black pepper

to taste

Celtic sea salt

to taste

Instructions

Difficulty

Easy

Prep time

15 min

1

Cut the beet, cucumber, cherry tomatoes and pickle into pieces.

2

Mix the spinach with the lentils and chopped vegetables into a salad.

3

Mix the ingredients for the dressing.

4

Put the salad in a (take-away) container and crumble the goat cheese and walnuts over the salad. Do you eat the salad right away? Then also mix the dressing with your salad. Are you taking it? Keep the dressing aside until you eat it. Enjoy!

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Details

Allergens

Nuts, Nightshade, Lactose, Mustard, Legumes

Diet

Vegetarian, Mediterranean, Sirtfood

Course

Breakfast, Lunch, Dinner, Side dish

Contributor

Your Meal Planners

Your Meal Planners

194 Recipes, 4 Meal Plans

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