• Main dish
  • Salads

Lentil, apple and beet salad with goat cheese

  • 4 - 6 servings
  • 45 min.
  • 1h25 min.

Cooking instructions

1. 

Preheat the oven to 350 °F.

2. 

Wrap the beets with aluminum foil and place on a baking sheet. Cook for about 1h15 or until the beets are cooked and a knife passes easily through. Remove from oven, unwrap and let cool 15 minutes. Under cold water, rub the beet skin with your hands to remove it completely. Cut into small quarters and toss in a salad bowl.

3. 

In a saucepan filled with boiling water, add the TIPIAK Express Green Lentils pouches (closed) and cook for 10 minutes, stirring occasionally. Open pouches, pour into a colander and rinse with cold water. Drain well and pour into the bowl.

4. 

Add apples, green onions, pepper, mint, basil, arugula, and sunflower seeds and toss.

5. 

In a bowl, add olive oil, maple syrup and balsamic vinegar. Stir with a whisk and pour over the salad. Season with salt and pepper and toss.

6. 

Spread in the bowls and add the goat cheese before serving!