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Beetroot, Goats Cheese and Puy Lentil Salad

 

  • 8 cooked beetroot
  • 1-2 small goat cheeses - or chevre is fine
  • 2 tbsp fresh mint, chopped
  • 1 red onion, thinly sliced
  • 300g puy lentils, cooked
  • 2 tbsp Apple Cider Vinegar with Manuka honey
  • 2 tbsp flax oil
  • Flaky Sea Salt with Kelp

Combine oil, vinegar, and salt. Gently combine remaining ingredients and dress.