Beetroot, Lentil and Goat's Cheese Salad

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Beetroot, Lentil and Goat's Cheese Salad

Created by urbanfoodie, Sunday, 13 September 2009

This is a great and easy salad - earthy lentils, sweet beetroot and sharp creamy goats cheese.

Ingredients

At a glance

Categories

lunch

vegetarian

kid friendly

Serves

2/3 small to medium beetroots
200g puy lentils (the little greeny-blue ones)
100g soft goat's cheese
1 handful fresh basil, thyme, parsley or any combination of the three
olive oil, balsamic vinegar and dijon mustard
S&P

Method/steps

Wash the beetroots, trim off all but an inch of their tops, leave the skin and root intact and wrap in foil, roast in a 150 degree oven for 2.5 hours
Remove the foil and slip off the skins with your fingers (wait until they have cooled to warm and wear surgical gloves if possible). Store in the fridge if not using immediately
Rinse the raw lentils under the tap and cook in boiling water for 30 minutes
Whilst the lentils are cooking make the dressing - a forkful of mustard, oil and vinegar to taste (2 to 1 approx) then S&P
Chop herbs and slice the goat's cheese and beetroots
When the lentils are cooked rinse under cold tap to cool to warm and mix in all but the goat's cheese, laying this last on top of the salad. Serve with a hunk of bread

Additional tips

Beetroot is best slow roasted where it's sweet flavour is much enhanced, you can do this well before you need it so put them on whenever you'll be in the house for a few hours with a free oven and keep in the fridge until needed.

Great to take to work or on a picnic, you can assemble the night before and just dress before you leave the house.

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