Roasted Beetroot, Lentil and Goat's Cheese Salad

• 600 graw beetroot, scrubbed and cut into wedges
• 4sprigs fresh thyme
• 1 tbspred wine vinegar
• 2 tbspolive oil
• 200 gdried Puy lentils, rinsed
• 1garlic clove, peeled and left whole
• 1bay leaf
• 2 tbspbalsamic vinegar
• 1 tspclear honey
• 4 tbspextra virgin olive oil
• 1 tspDijon mustard
• 80 grocket
• 1red onion, thinly sliced into half-moons
• 150 gsoft goat's cheese, crumbled
• 60 gwalnut halves
• Fine salt and black pepper
• 4slices sourdough (optional)
• 1 tbspolive oil (optional)
• 15 gfresh flat-leaf parsley, leaves picked (optional)
• 10 gfresh tarragon, leaves picked (optional)

Method

1. 1Heat the oven to 200°C fan. Toss the beetroot wedges with the olive oil, thyme sprigs and red wine vinegar, season well, and spread in a single layer on a large roasting tray.
2. 2Roast for 35–40 minutes until the beetroot is tender when pierced with a knife and the edges are beginning to caramelise. Discard the thyme sprigs.
3. 3Meanwhile, place the lentils in a saucepan with the garlic clove, bay leaf and enough cold water to cover by 5cm. Bring to the boil, then reduce to a steady simmer.
4. 4Cook for 20–25 minutes until the lentils are tender but still holding their shape. Drain, discard the garlic and bay leaf, and season well while still warm.
5. 5Toast the walnuts in a dry frying pan over a medium heat for 3–4 minutes until golden and fragrant, tossing frequently. Tip onto a board and roughly chop.
6. 6Whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard and honey in a small bowl. Season to taste.
7. 7Toss the warm lentils with two-thirds of the dressing and spread across a large serving platter.
8. 8Arrange the roasted beetroot over the lentils, then scatter over the red onion slices and rocket.
9. 9Crumble the goat's cheese across the top and scatter over the toasted walnuts.
10. 10Drizzle the remaining dressing over everything, then finish with the torn parsley, tarragon leaves and a final drizzle of extra virgin olive oil. Serve with sourdough alongside.

Per serving

kcal

642

protein

26.1g

fibre

2.5g

carbs

46.6g

fat

41.3g