Salad of puy lentils with roasted beetroot
PREPARATION TIME 15 minutes COOKING TIME 1 hour 10 minutes SERVES 4-6
INGREDIENTS
500g beetroot, peeled and cut into wedges 3 tbsp olive oil 3 fresh or dried bay leaves 1 sprig of fresh thyme or 1 tsp dried thyme salt and ground black pepper 200g dried puy or French green lentils, rinsed and drained 2 garlic cloves, peeled but left whole 3 tbsp chopped fresh flat-leaf parsley 2 tbsp chopped fresh mint
For the dressing
1 tbsp balsamic vinegar 1 tbsp maple syrup 2 tbsp freshly squeezed lemon juice 2 tbsp olive oil salt and ground black pepper
METHOD
1 Preheat the oven to 180°C/160°C/Gas Mark 4. 2 Place the beetroot in a small roasting pan and toss in 2 tbsp of the olive oil together with 3 tbsp of water, 2 of the bay leaves and the thyme. Season with salt and pepper, cover with aluminium foil and roast in the preheated oven until they are soft – about 1 hour.
3 Meanwhile, boil the lentils in a saucepan of water, together with the whole garlic cloves and the remaining bay leaf and olive oil, for about 30 minutes, or until thoroughly cooked.
4 Whisk all of the ingredients for the dressing together until well blended.
5 Drain the lentils and stir in all but 1 tbsp of the dressing and the chopped fresh herbs. Arrange the chunks of cooked beetroot over the lentils, drizzle with the remaining dressing and serve at room temperature.
COOK’S TIP This vegan recipe is delicious as a main or use it to accompany a quiche or tart for a more substantial (non-vegan) meal. Beetroot and goat’s cheese are the best of friends too, so sprinkle a little on top if you want to add creamy touch.