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Roasted beetroot and lentil salad
Serves 2 Starters and mains
Ingredients
- 4 large beetroots
- 2tbsp coconut oil or butter
- 1 red onion, peeled and chopped
- 2 garlic cloves, peeled and crushed
- 1 x 400g can lentils, rinsed and drained
- sprig fresh thyme, leaves
- picked or 1⁄2tsp dried thyme
- grated zest 1/4 lemon
- 1 pear
For the dressing
- 2tsp ginger, peeled and grated
- 1 tbsp olive oil
- 1 tbsp sesame oil
- 2 tbsp lemon juice
- 2 tsp Dijon mustard
- pinch salt
Method
Preheat the oven to 180C/350F/ Gas 4. Cut the beetroots into quarters, place in a roasting tray and rub in 1 tablespoon of the coconut oil then season with salt and pepper. Roast the beets for 40 minutes, until cooked through.
While the beetroots are cooking, heat the remaining coconut oil in a frying pan. Add the red onion and sauté until golden, then add the garlic and stir for a few minutes. Add the lentils, thyme, 1 tablespoon of water and lemon zest to the pan and cook for 5 minutes, adding more water if it gets dry. Leave to cool.
Thinly slice the pear and stir into the lentils. In a bowl, whisk together the dressing ingredients and mix half through the lentils. Plate up, place the roasted beetroots on top and drizzle over the rest of the dressing.
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