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.
Goat's Cheese & Beetroot Salad with Quinoa, Pomegranate & Pecans
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.
1/3 daily fibre
5 of 5 a day
Serving size
Ingredients
- 75g pomegranate seeds
- 1 tsp dried oregano
- 125g French goats cheese (use half) (Milk)
- 40g rocket
- 250g puy lentils & wholegrain quinoa (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 1 onion
- 20g pecans (Nuts)
- 25g honey
- 2 tbsp balsamic vinegar (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 200g raw beetroot
- 2 carrot
Nutritional Information
Calories: 718
Protein: 21g
Carbs: 66g
Fat: 34g
Ingredients
- 75g pomegranate seeds (use half)
- 1 tsp dried oregano (use half)
- 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
Nutritional Information
Calories: 725
Protein: 21g
Carbs: 78g
Fat: 30g
Goat's Cheese & Beetroot Salad with Quinoa, Pomegranate & Pecans
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.
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas 7 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a large bowl & a medium frying pan
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
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