I had some leftover beetroots from last week so I made this salad from the Marie Claire ‘Luscious’ Cookbook. It was good although the beetroot still needed quite a bit of cooking after the hour so plan on that in advance. The lentils were great with the salad, every time I cook them I forget how much I love them & promise myself to cook more real soon, hopefully more lentil recipes coming up soon!
Lentil & Beetroot Salad
4 beetroot, about 150g each, washed but not peeled
100g puy lentils or tiny blue-green lentils
½ teaspoon sea salt
1 teaspoon balsamic vinegar
1 tablespoon extra virgin olive oil
juice of 1 orange
100g baby rocket leaves
100g marinated goat’s cheese
Preheat oven to 200c. Sit the beetroot in a roasting tin & pour in 250ml/1 cup of water. Cover with foil & bake for 1 hour or until a knife passes easily through the beetroot. Remove the beetroot from the tin & leave to cool.
Meanwhile, put the lentils in a saucepan with 500ml/2 cups of water. Add the sea salt & bring to the boil, then reduce the heat & simmer for 20-30 minutes or until the lentils are tender. Drain off any excess water, tip the lentils into a bowl & stir in the vinegar & olive oil.
Wearing rubber gloves to stop your hands staining, peel the skins from the beetroots. Cut the bulbs into wedges, put them in a bowl & pour the orange juice over the top.
Scatter the rocket leaves on a serving platter & arrange beetroot wedges on top. Spoon the lentils over the top, season with salt & pepper & drizzle with any remaining orange & beetroot juice. Crumble the goats cheese over the top. Serves 4.