Recipes
Roasted beetroot, kale and lentil salad
Beetroot and kale both grow well through a New Zealand winter, and roasting brings out the sweetness in the beetroot. Lentils and walnuts turn this from a side salad into a full meal, and the lemon tahini dressing ties it together.
Why this supports your hormones
Kale is a brassica vegetable. Brassicas contain glucosinolates, which the body converts into compounds that support oestrogen metabolism in the liver. Beetroot adds fibre and folate, lentils add plant protein and fibre, and walnuts contribute omega-3 fats.
Servings: Make about 2 servings
Prep time: 15 minutes
Cook time: 40 minutes
Nutritions per serving
410 kcal, protein 16.1 g, fat 22.1 g, carbs 44.0 g, fibre 15.4 g
4 medium beetroot (about 400 g), scrubbed and cut into wedges
1 tbsp olive oil
120 g kale, stems removed and leaves torn
1 tsp lemon juice (for the kale)
150 g cooked lentils (canned, drained and rinsed)
30 g walnuts, roughly chopped
Lemon tahini dressing:
1 tbsp tahini
Juice of 1/2 lemon
1 tsp apple cider vinegar
1 to 2 tbsp water
Salt and pepper
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