Goat's Cheese & Beetroot Salad with Quinoa, Pomegranate & Pecans

Serving size

1 person 2 people 4 people

Ingredients

2 carrot
200g raw beetroot
2 tbsp balsamic vinegar (Sulphites)

(wine vinegar (75%), concentrated grape must (25%))
25g honey
20g pecans (Nuts)
1 onion
250g puy lentils & wholegrain quinoa

(48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
40g rocket
125g French goats cheese (use half) (Milk)
1 tsp dried oregano

(Dried Rubbed Oregano 100%.)
75g pomegranate seeds

Allergens

Contains: Sulphites, Nuts, Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	120Kcal	718Kcal
	503kJ	3003kJ
Fat	5.7g	34g
of which saturates	1.7g	9.9g
Carbohydrates	11g	66g
of which sugars	6.9g	41g
Protein	3.4g	21g
Salt	0.16g	0.97g
Fibre	2.6g	16g

Ingredients

75g pomegranate seeds (use half)
1 tsp dried oregano (use half)

(Dried Rubbed Oregano 100%.)
200g raw beetroot (use half)
20g pecans (use half) (Nuts)
1 onion (use half)
25g honey (use half)
125g French goats cheese (use a quarter) (Milk)
2 tbsp balsamic vinegar (use half) (Sulphites)

(wine vinegar (75%), concentrated grape must (25%))
250g puy lentils & wholegrain quinoa (use half)

(48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
40g rocket (use half)
2 carrot

Allergens

Contains: Sulphites, Nuts, Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	103Kcal	769Kcal
	430kJ	3216kJ
Fat	4.6g	35g
of which saturates	1.3g	10g
Carbohydrates	10g	78g
of which sugars	6.9g	52g
Protein	2.9g	21g
Salt	0.13g	1.0g
Fibre	2.5g	19g

Back

1/3 daily fibre 5 of 5 a day

Goat's Cheese & Beetroot Salad with Quinoa, Pomegranate & Pecans

Prep time: 20 mins

Total time: 35 mins

Cuisine: British

Food group: Dairy

Co-created with Dr Megan Rossi, leading gut health scientist and registered dietitian, this vibrant salad packs 2/3 of your daily fibre intake! You'll roast sweet beetroot and vibrant carrots till golden, then toss with fluffy quinoa, creamy lentils, leafy rocket and ruby pomegranate seeds. A sweet and tangy honey balsamic vinegar brings everything together. Sprinkle generously with creamy goat's cheese to complete the dish.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 220C / fan 200C / gas mark 7 / air fryer 190C
Line a baking tray with parchment paper
Pull out a medium frying pan & a large bowl

Roast the veg

Trim and cut the beetroot into 2cm wedges. Cut the carrots into 1cm thick batons (peel optional)
Place both onto the lined baking tray. Drizzle over 1 tsp oil, sprinkle with the oregano and season with salt and pepper. Toss to coat
Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden

Make the dressing

Meanwhile, in the large bowl, combine the balsamic vinegar, honey and 1 tbsp olive oil. Season with salt and pepper, then set aside
Roughly chop the pecans

Heat the quinoa lentil mix

Thinly slice the onion
Heat the medium frying pan with 1 tsp oil on medium heat. Once hot, add the onion and cook for 5-6 mins, until softened. Add 2 tsp of the dressing and cook for another 1-2 mins
Add the quinoa lentil mix and break it up with a wooden spoon. Add a splash of water and a pinch of salt and cook for 2-3 mins, until piping hot

Toss & plate up

When everything's ready, add the roasted veg, pomegranate seeds and quinoa lentil mix to the dressing bowl. Toss to coat evenly. Allow to cool for a few mins, then add the rocket and toss again to combine
Share the salad between bowls. Spoon over the half pack of goat's cheese and scatter over the pecans to finish