Beetroot & goat’s cheese salad

Name: Beetroot & goat’s cheese salad
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 500 g bunched beetroot, peeled and cut into 2cm wedges; 5 tbsp extra virgin olive oil; 250 g pouches beluga lentils; 2 tbsp balsamic vinegar; 1 tsp clear honey; 140 g pack red chicory, roughly chopped; 20 g pack chives, chopped; 25 g pack mint, large leaves shredded, small leaves left whole; 100 g packs Bettine Goat’s Cheese Pearls

Layer up the flavours in this make-a-meal-of-it salad. Use ready-cooked beetroot if you need to speed things up; roast with the lentils for 10 minutes to warm through.

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Vegetarian

Serves4
CourseMain meal
Prepare15 mins
Cook45 mins
Total time1 hr

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500g bunched beetroot, peeled and cut into 2cm wedges
5 tbsp extra virgin olive oil
2 x 250g pouches beluga lentils
2 tbsp balsamic vinegar
1 tsp clear honey
140g pack red chicory, roughly chopped
20g pack chives, chopped
½ x 25g pack mint, large leaves shredded, small leaves left whole
2 x 100g packs Bettine Goat’s Cheese Pearls

Preheat the oven to 200ºC, gas mark 6. In a bowl, toss the beetroot wedges with 1 tbsp oil, season and spread over a large baking tray. Roast for 20 minutes, then stir and roast for another 15 minutes. Add the lentils to the tray with 1 tbsp oil, season and roast for a final 10 minutes, then leave to cool for 5 minutes.
Meanwhile, mix 2 tbsp oil in a large bowl with the balsamic vinegar and honey; season. Add the cooked beetroot and lentils, then stir in the chicory and most of the herbs, tossing everything together. Finally, stir through most of the goat’s cheese. To serve, scatter over the remaining goat’s cheese and herbs, then drizzle over the remaining 1 tbsp oil.

Cook’s tip

Lentils:

Small, black beluga lentils are so-called because of their resemblance to caviar. You can swap them for other lentils here – brown or puy would both work well.

Typical values per serving when made using specific products in recipe