Warm roast root & Puy lentil salad with goat's cheese
Caramelised carrots, beets and parsnips over lentils with goat's cheese and hazelnuts.
Crudites with beet-walnut & herby yogurt dips
A January board: raw vegetables with muhammara-adjacent beet-walnut dip and a green yogurt dip.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Blitz beetroot, walnuts, garlic, balsamic and oil to a thick dip.
- Step 2
Blitz (or chop and stir) herbs into yogurt with lemon.
- Step 3
Board the vegetables around both bowls.
- Step 4
Both dips keep 3 days.
Make it work for your circle: cooking for someone in
perimenopause? Every recipe on this site explains its own "why", so
you don't have to; just cook it. Doubling the vegetables never hurts.
Nutrition per serving
| Calories | 240 kcal |
|---|---|
| Protein | 9g |
| Carbohydrates | 18g |
| – of which sugars | 13g |
| Fibre | 6g |
| Fat | 15g |
| – of which saturates | 3.5g |
| – of which omega-3 | 0.9g |
| Calcium | 140mg |
| Iron | 1.8mg |
| Salt | 0.4g |
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