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  1. Home
  2. side salad recipe

Goat’s Cheese, Beetroot & Lentil Salad

Stunning combination for colour and flavour! - by Barbara Northwood
  • 15 Apr 2019
Goat’s Cheese, Beetroot & Lentil Salad
Prep: 35 Minutes - Cook: 50 Minutes - Easy - Serves 4
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Baking beetroot in a salt crust intensifies the flavour. This salad combines sweet roasted beetroot with earthy Puy lentils and creamy goat’s cheese. The marinated beetroot slices are optional, but they do add to the beauty of the salad.

Ingredients

FOR THE BAKED BEETROOT

400-450g regular or mixed beetroot of similar size (such as golden or Cheltenham)

rock salt or coarse sea salt

stripped leaves from a few sprigs of thyme

FOR THE LENTILS

150g Umbrian Castelluccio or Puy lentils, rinsed and drained

80g bacon trimmings

1 carrot

2 celery stalks

few sprigs of thyme

FOR THE MARINATED BEETROOT (OPTIONAL)

2 baby beetroot, preferably Candy, Chioggia or Pablo varieties

6 tbsp extra virgin olive oil

3 tbsp balsamic vinegar

TO SERVE

handful of mixed salad leaves

handful of mixed salad leaves handful each of flat-leaf parsley and mint, leaves chopped

200g goat’s cheese, crumbled

Method

  1. Preheat the oven to 180C/fan 160C/gas 4. Wash and dry the beetroot, then trim off the tops. Spread a thin layer of rock salt on a large piece of foil. Scatter over the thyme leaves, then put the beetroot in the middle. Bring up the edges of the foil to seal the beetroot and salt. Bake for about 30-40 minutes until tender when pierced with a small sharp knife.

  2. Prepare the lentils by putting all the ingredients in a pan with water to cover by 4-5cm. Bring to a simmer and cook for 15-20 minutes until the lentils are tender. When cooked, drain the lentils. Discard the bacon, vegetables and thyme sprigs. Meanwhile, if making the marinated beetroot, peel and thinly slice it with a mandolin and place in a bowl. Drizzle over the olive oil and balsamic vinegar and season. Chill and leave to marinate for at least 15-20 minutes.

  3. Unwrap the beetroot parcel and allow some of the heat to disperse. While the beetroot is still warm, peel it using a small knife (wearing a pair of gloves to avoid staining your hands). Cut into quarters, divide between individual serving plates and spoon the lentils over. Garnish each plate with the marinated beetroot slices, if using. Add a scattering of salad leaves, herbs and crumbled goat’s cheese to serve.

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Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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