Jun 11, 2011

Lentil, Goats cheese and Beetroot Salad

Recipe by Susie Rucker

3 cloves of garlic minced
1 ½ tsp grated lemon rind
1 tsp dried tarragon
¾ tsp salt
1 ½ cups lentils washed and rinsed
1/3 cup fresh lemon juice
4 tbs extra virgin oil
4 tbs Dijon Mustard
! red or green pepper, finely chopped
1 1/2 cups diced cooked beetroots
6 cups mixed greens (watercress, rocket, spinach)
½ cup crumbled feta
2 tbs coarsely chopped pecans

In a saucepan combine 3 cups water, garlic, lemon rind, tarragon and salt and bring to boil. Add lentils and simmer cover and cook for 25 mins, or until lentils are firm-tender.

Drain away any liquid remaining. In a medium bowl combine lemon juice, oil and mustard. Add lentil mixture, pepper, beetroot, coating wel.

Serve lentil mixture on a bed of greens and sprinkle with goats cheese and pecans.

Courtesy of Erica Angyl ,Gorgeous skin in 30 days

For added nutrients keep the beetroot raw and grate over the lentils at the end!