{"id":3123,"date":"2023-05-17T06:20:56","date_gmt":"2023-05-17T06:20:56","guid":{"rendered":"https:\/\/mjmezza.com.au\/?post_type=recipes&#038;p=3123"},"modified":"2024-01-28T23:28:03","modified_gmt":"2024-01-28T23:28:03","slug":"goats-cheese-salad-with-beetroot-and-lentils","status":"publish","type":"recipes","link":"https:\/\/mjmezza.com.au\/recipes\/goats-cheese-salad-with-beetroot-and-lentils\/","title":{"rendered":"Goat\u2019s Cheese Salad with Beetroot and Lentils"},"content":{"rendered":"<p><a href=\"https:\/\/mjmezza.com.au\/wp-content\/uploads\/2023\/05\/iStock-1142201061.jpg\"><img decoding=\"async\" class=\"wp-image-3124 size-full\" src=\"https:\/\/mjmezza.com.au\/wp-content\/uploads\/2023\/05\/iStock-1142201061.jpg\" alt=\"\" width=\"2121\" height=\"1414\" srcset=\"https:\/\/mjmezza.com.au\/wp-content\/uploads\/2023\/05\/iStock-1142201061.jpg 2121w, https:\/\/mjmezza.com.au\/wp-content\/uploads\/2023\/05\/iStock-1142201061-300x200.jpg 300w, https:\/\/mjmezza.com.au\/wp-content\/uploads\/2023\/05\/iStock-1142201061-1024x683.jpg 1024w, https:\/\/mjmezza.com.au\/wp-content\/uploads\/2023\/05\/iStock-1142201061-768x512.jpg 768w, https:\/\/mjmezza.com.au\/wp-content\/uploads\/2023\/05\/iStock-1142201061-1536x1024.jpg 1536w, https:\/\/mjmezza.com.au\/wp-content\/uploads\/2023\/05\/iStock-1142201061-2048x1365.jpg 2048w\" sizes=\"(max-width: 2121px) 100vw, 2121px\" \/><\/a><\/p>\n<p><strong>SERVES: 1 &#8211; 2\u00a0<\/strong><\/p>\n<p>Let\u2019s get some things straight. Salads don\u2019t have to be side dishes, they don\u2019t have to be green, and they most certainly can be filling. Our goat\u2019s cheese salad with beetroot and lentils is case in point. It\u2019s warm and earthy thanks to the beetroot, filling and nourishing thanks to the lentils, and creamy and rich thanks to our own goat\u2019s cheese balls.<\/p>\n<p>If you think beetroots are fiddly and always leave you with purple fingertips, fear not \u2013 we have a full proof, easy cooking method that will leave you stain-free (and can be done ahead of time).<\/p>\n<p>This is obviously a great mid-week dinner dish when you don\u2019t have much time to cook but still want something filling, tasty and nutritious. But it\u2019s also a great work lunch option as it can be eaten cold, so consider doubling the ingredients so you have enough left over.<\/p>\n<div class=\"cooked-recipe-ingredients\">\n<h3 class=\"cooked-single-ingredient cooked-heading\" style=\"text-transform: capitalize;\">Ingredients<\/h3>\n<ul>\n<li>200 grams of beetroot<\/li>\n<li>Olive oil<\/li>\n<li>1 shallot or a small red onion<\/li>\n<li>A clove of garlic<\/li>\n<li>100 grams of Puy lentils<\/li>\n<li>1 sprig of thyme<\/li>\n<li>1 sprig of rosemary<\/li>\n<li>1 small red apple<\/li>\n<li>6 walnuts, roughly chopped<\/li>\n<li>100 grams of Monjay\u2019s <a href=\"https:\/\/mjmezza.com.au\/cheese\/marinated-goats-cheese-balls\/\">Marinated Goats Cheese Balls<\/a><\/li>\n<li>1 tablespoon of sherry vinegar<\/li>\n<\/ul>\n<\/div>\n<div class=\"cooked-recipe-ingredients\">\n<h2 style=\"text-transform: capitalize;\">Method<\/h2>\n<\/div>\n<div class=\"cooked-recipe-directions\">\n<div class=\"cooked-single-direction cooked-direction cooked-direction-has-number\" data-step=\"Step 1\">\n<div class=\"cooked-dir-content\">\n<p>Heat the oven to 200\u00b0C.<\/p>\n<p>Start by preparing the beetroot \u2013 and once you\u2019ve done it this way, you always will.<br \/>\nTop and tail the beetroot and give them a scrub if they\u2019re particularly dirty. Wrap them individually in foil, then pop them into the oven for around 45 minutes to an hour, or until a skewer slips through them easily. Once cool, the skin should slip off easily. Slice into small wedges.<\/p>\n<p>Heat a couple of tablespoons of oil in a frying pan over medium heat and begin sweating the shallot. Peel the garlic and crush in a mortar and pestle with a little salt. Add to the onion.<\/p>\n<p>Add the lentils, 300 ml of water, the herbs, a level teaspoon of salt and a few grinds of the pepper mill. Cook for 20 to 25 minutes, or until the liquid is absorbed and the lentils are cooked. If the lentils need more cooking, add a little more water. Turn off the heat and remove the herbs.<\/p>\n<p>Core and slice the apple, leaving the skin on.<\/p>\n<p>Put the lentils on to a wide serving dish. Top with the beetroot wedges and apple slices and spoon over dollop of the goats cheese. Scatter with the walnuts. Combine the sherry vinegar with three tablespoons of olive oil in a jar, screw the lid on and give it a vigorous shake. Pour over the salad and serve.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>This is obviously a great mid-week dinner dish when you don\u2019t have much time to cook but still want something filling, tasty and nutritious. <\/p>\n","protected":false},"featured_media":3124,"template":"","recipes-category":[59,53,58,57],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Goat\u2019s Cheese Salad with Beetroot and Lentils - Monjay Mezza<\/title>\n<meta name=\"description\" content=\"Monjay&#039;s Cheese | Salads don\u2019t have to be side dishes, they don\u2019t have to be green, and they most certainly can be filling.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/mjmezza.com.au\/recipes\/goats-cheese-salad-with-beetroot-and-lentils\/\" \/>\n<meta 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