This recipe is by food writer @theglutenfreetable. It’s a delicious summer salad which can be made in bulk and served as a working from home lunch during the week. Try serving using our salad bowls or serving tray.
LENTIL, GOAT'S CHEESE & ROAST BEET SALAD
PREP TIME: 40 MINS
COOK TIME: 40 MINS
- 100g black lentils, soaked overnight
- 3 large beetroots, washed and trimmed
- 60ml olive oil
- 60ml apple cider vinegar
- 2 tsp raw honey or pure maple syrup
- Finely grated zest of 2 oranges
- 1 cup rocket, washed
- ½ cup chopped flat-leaf parsley leaves
- 40g hazelnuts, toasted
- 150g goat’s cheese
Preheat oven to 200C
Rinse and drain lentils, then place in a saucepan and cover with water.
Bring to the boil over a medium-high heat, then reduce heat to medium low and simmer for 10-20 minutes until tender.
When the lentils are almost cooked, add 1 teaspoon salt and continue to simmer until tender. Drain and rinse under cold water, then place in a large bowl.
Wrap beetroot in foil and place on a baking tray. Roast for 40 minutes or until well cooked through.
Remove from oven and set aside in their foil for 15 minutes. When cool enough to handle, unwrap and slip off the skins. Chop beetroots into bite-size pieces and add to the lentils.
Whisk olive oil, vinegar, honey and a pinch of salt in a small bowl, then pour over the salad. Add orange zest, salad leaves, parsley and walnuts, and season to serve.
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