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 & Hazelnuts
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 seasonal candy 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
Low sat fat
Serving size
Ingredients
- 75g pomegranate seeds
- 1 tbsp wholegrain mustard (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 1 tsp dried oregano
- 125g French goats cheese (Milk)
- 80g mixed salad leaves
- 500g puy lentils & wholegrain quinoa (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 20g hazelnuts (Nuts)
- 25g honey
- 2 tbsp balsamic vinegar (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 600g raw beetroot
- 3 carrot
- 2 onion
Nutritional Information
Calories: 622
Protein: 21g
Carbs: 60g
Fat: 29g
Goat's Cheese & Beetroot Salad with Quinoa, Pomegranate & Hazelnuts
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 seasonal candy 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 200C
- Line a baking tray with parchment paper
- Pull out a large frying pan & a large bowl
Roast the veg
- Trim and cut the beetroot into 2cm chunks. Cut the carrots into 1cm half-moons on an angle. Cut 1 onion into 8 wedges
- Place the prepped veg onto the lined baking tray. Drizzle with 1 tbsp oil, sprinkle over the dried oregano and season with a pinch of salt and pepper
- Toss to coat, then roast for 25-30 mins / air fryer 20-25 mins, until soft and golden
Make the dressing & prep
- Meanwhile, in the large bowl, combine the balsamic vinegar, mustard, honey and 1 tbsp olive oil. Season with salt and pepper, then set aside
- Roughly chop the hazelnuts
Heat the quinoa lentil mix
- Thinly slice the remaining onion
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the sliced onion and cook for 5-6 mins, until softened. Add 1 tbsp of the dressing and cook for another 2 mins, until caramelised
- Add the lentil quinoa 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 lentil quinoa mix to the dressing bowl. Toss to coat evenly
- Allow to cool for a few mins, then add the salad leaves and toss to combine
- Serve the salad into bowls. Spoon over the goat's cheese and scatter with the hazelnuts to finish
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