We love the simplicity of this salad – each ingredient has its importance whether that’s flavour, texture, colour or all three
Sweet Roasted Beetroot with Lentils, Goat Cheese, Mint and a Hazelnut Vinaigrette
- 1 hour
- 6
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Ingredients
- 3 medium beetroot
- 1 tin, 400g brown lentils
- 150g goats cheese
- ¼ cup mint + extra for garnishing (finely chopped)
Dressing
- ¼ cup hazelnuts (roasted and roughly chopped)
- ¼ cup olive oil
- 3 Tbsp apple vinegar
- 2 Tbsp currents
- 1 shallot (finely diced)
- 1 tsp maple syrup or honey
- Salt and pepper
Method
- Start by preheating the oven to 180 degrees, fan bake.
- Prepare the beetroots, scrub them thoroughly and remove any green leaves, then wrap them individually in tin foil.
- Place the wrapped beets onto a baking tray and roast for 50 to 60 minutes or until tender.
- Once cool enough to handle, peel off the skin (tip – rub your hands in olive oil to prevent your hands from staining). Using a mandoline or a sharp knife, slice the beetroot.
- While the beetroots are cooking, prepare the dressing. In a small bowl or jar, add all of the dressing ingredients and mix well. Set aside until you are ready to serve.
- Time to plate up! Add the lentils to a large salad bowl, followed by the dressing; toss well. Add the beetroot, mint and feta; gently toss then garnish with a little more mint.
Variations
- Swap lentils for black rice or another grain of choice.
- Omit the lentils and add rocket *you will not need quite as much dressing.
