Wednesday, 29 October 2014

Spelt, Beetroot and Goat's Cheese Salad

The inspiration for this came from a Waitrose ready to go meal and I used the ingredients on the packet   minus the rubbish to make my own version. The original has lentils in it but I didn't have any so I left them out. The salad was ok, not the best thing ever but decent.

Spelt, Beetroot and Goat's Cheese Salad
(Serves 1)

1 small beetroot, quartered
50g spelt 
1 tbsp mayonnaise
1 tbsp creme fraiche 
Squeeze lemon juice
handful mint, chopped
handful spinach
25g goat's cheese, crumbled

Preheat the oven to 200C.

Put the beetroot in the middle of a piece of tin foil drizzle with balsamic vinegar scrunch the tin foil over the top of the beetroot and bake in the oven for 1 hour until soft. Leave to cool.

Bring a pan of water to the boil, add the spelt and cook according to packet instructions. Drain, run under the cold tap, drain again well.

Mix the mayonnaise, creme fraiche and lemon together in a bowl. Chop the beetroot into small pieces and add them and the spelt and mint to the mayonnaise mixture. Mix well to combine. Add in the spinach and goats cheese and stir gently. Pack into a lunch box or serve.

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