

Bacon, beetroot and lentil salad
Ingredients
- 6 fresh beetrootbeetsX, washed
- cooking spray oil
- 1 cup green or brown lentils
- 2 ½ cups liquid gluten-free chicken stock
- 1 red onion, finely chopped
- 1 stalk celery, finely chopped
- 2 cloves garlic, peeled, chopped
- 200g gluten-free bacon, grilled until crunchy
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint
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Instructions
1 Preheat oven to 220°C. Place beetroot in a baking dish. Spray with oil. Cover with foil and bake for 45 minutes, or until tender.
2 In a saucepan, bring lentils and stock to the boil. Cover and simmer for 20-25 minutes, or until liquid is absorbed.
3 Spray a frying pan with oil. Place over a medium heat. Cook onion, celery and garlic until clear. Add lentils. Crumble bacon and stir through. Transfer to a large bowl.
4 Peel and dice beetroot. Toss with herbs through lentils.
Serving suggestion
Allergy-friendly dinner party for six
Whether gluten-free, vegetarian, lactose intolerant or just plain picky, any one of these simple recipes will accommodate dietary requirements – while pleasing everyone’s taste buds at the same time!
Entreé: Creamy broccoli soup Main (Option 1): Salt and pepper chicken Main (Option 2): Gluten-free vege pie Side: Bacon, beetroot and lentil salad Dessert: Sorbet sandwich
Nutrition Info (per serve)
-
Calories 208cal
-
Kilojoules 870kJ
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Protein 17g
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Total fat 4g
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–Saturated fat 2g
-
Carbohydrates 25g
-
–Sugars 10g
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Dietary fibre 6g
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Sodium 610mg
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Calcium 60mg
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Iron 4mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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