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Roast beetroot, lentil and goat’s curd salad with walnuts
Serves 4 Starters and mains
Ingredients
- 5 raw medium beetroots
- 4tbsp extra virgin olive oil, plus extra for drizzling
- 50g walnut halves
- 1 red onion, cut into 8 wedges
- 1 x 400g can cooked puy or beluga lentils (240g drained weight)
- 1 celery stick, finely sliced on the diagonal, plus a few leaves
- a large handful of flat-leaf parsley, tough stems discarded, roughly chopped, plus extra to garnish
- 100g goat’s curd, soft goat’s cheese or feta cheese
For the dressing
- 3tbsp extra virgin olive oil
- 1tbsp balsamic vinegar
- 1tsp raw mild honey
Method
Preheat the oven to 200C/400F Gas 6. Peel and cut the beetroots into wedges about 2cm across at their thickest. Toss with 2tbsp of oil and seasoning in a bowl and then tip onto a small oven tray (keep the bowl for the onion). Cover with foil and bake for 30 minutes.
Put the walnuts onto a baking tray and bake for 6 minutes or until lightly roasted and browned. Remove and set aside to cool. Put the onion in the bowl and toss with 2tbsp of oil to coat. Set aside.
When the beetroot has had 30 minutes of cooking, remove the foil and add the onions to the tray, tossing them with the beets. Return to the oven, uncovered, for 20-30 minutes until softened and lightly browned. Remove from the oven and leave to cool on a plate.
Put the lentils into a bowl, add the dressing ingredients and seasoning and toss through. When the beetroots and onions are done, add these and any cooking juices to the lentils and toss together, leave to cool to room temperature.
Stir in the celery and parsley, spoon over the curd or crumble the cheese on top and serve with a little extra parsley, olive oil and freshly ground black pepper.
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