Delectable Vegetarian Dinner for Two
Welcome to a symphony of flavors and textures designed to enchant your senses and brighten your evening. This carefully curated vegetarian dinner for two combines the earthy richness of roasted beets, the comforting familiarity of cooked lentils, the tang of goat cheese, and the sweet bursts of dried cranberries. With the added crunch of walnuts and the freshness of mixed greens, all brought together with a luscious balsamic glaze, this dish promises a delightful culinary journey. This dinner dish, with a hint of French flair, respects all your dietary constraints, ensuring a delightful and safe dining experience for those with lactose, additives, and fish, meat, or red meat allergies.
Ingredients
- 200 grams of cooked lentils
- 100 grams of goat cheese
- 100 grams of roasted beets, sliced
- 20 grams of walnuts, roughly chopped
- 100 grams of mixed greens
- 20 grams of balsamic glaze
- 20 ml of olive oil
- 100 grams of leftover quinoa
- 30 grams of dried cranberries
- Salt, to taste
- Pepper, to taste
- 1 teaspoon of Dijon mustard
- 1 teaspoon of chopped fresh parsley
- 1 teaspoon of chopped fresh chives
Method
- In a small bowl, whisk together olive oil, balsamic glaze, Dijon mustard, salt, and pepper to taste. Set this dressing aside.
- In a medium bowl, combine the cooked lentils and leftover quinoa. Mix thoroughly.
- On a serving platter, evenly spread the mixed greens to create a fresh base.
- Arrange the roasted beets and the lentil-quinoa mixture on the mixed greens.
- Sprinkle the chopped walnuts, dried cranberries, chopped parsley, and chives on top.
- Finely crumble the goat cheese over the salad.
- Drizzle the dressing over the composed salad, ensuring all the flavors meld together.
- Give a final touch with a sprinkle of freshly ground pepper to elevate the dish.
Tips
- For the roasted beets, you can roast small beets with a splash of olive oil and a pinch of salt at 180°C for 30-40 minutes or until tender.
- For a milder taste, you can use a lighter balsamic glaze or substitute with a mild vinaigrette.
- Ensure you chop the walnuts roughly to provide a delightful crunch, and toast them for a deeper flavor, if desired.
Nutritional Information
| Nutrient | Per 100g | Per Serving |
|---|---|---|
| Calories (kcal) | 150 | 350 |
| Calories (kJ) | 628 | 1466 |
| Fat (g) | 6 | 14 |
| Saturated Fat (g) | 2 | 4.6 |
| Carbohydrates (g) | 18 | 42 |
| Sugars (g) | 8 | 19 |
| Proteins (g) | 8 | 18.7 |
| Salt (g) | 0.8 | 1.8 |
