- 500g bunched beetroot
- A handful of thyme
- 1 orange
- 2 tbsp balsamic vinegar
- 2 tbsp honey
- 400g tin of green lentils
- 50g watercress
- 1 tbsp pumpkin seeds
- 100g soft sheep's cheese
- 2 tbsp olive oil
- Sea salt + black pepper
- 1.
Preheat your oven to 160°C/Fan 150°C/Gas 3. Line a baking tray with baking paper.
- 2.
Scrub the beetroot clean and use a sharp knife to slice them into ½cm-thick rounds – no need to peel unless you prefer to. Arrange the slices in a roasting tin. Pick the thyme leaves off their woody sprigs and sprinkle on top, along with a good pinch of salt and pepper. Drizzle over 1 tbsp oil and toss everything together till coated. Slide into the oven and roast for 30 mins, till tender and starting to caramelise.
- 3.
Meanwhile, make the dressing. Slice the peel and white pith off the orange. Slice the segments out of their papery membranes and set the segments aside for later. Squeeze the membranes over a small bowl to squeeze out any juice. If there is any flesh left on the orange skin, press that over the bowl to squeeze out the juice.
- 4.
Pour the balsamic vinegar into the bowl with the orange juice and drizzle in 1 tbsp honey and 1 tbsp olive oil. Season with a pinch of salt and pepper, then whisk together to make a smooth dressing.
- 5.
Take the beetroot out of the oven. Scatter the pumpkin seeds over the top of the beetroot. Roast for 8-10 mins till the pumpkin seeds have started to puff up. Remove the tray from the oven and drizzle over the remaining honey. Roast for a further 2 mins.
- 6.
Drain and rinse the lentils and add them to a large salad bowl. When the beetroot are ready, remove them from the oven and add them to the bowl. Add the orange segments and watercress, then toss everything together to mix.
- 7.
Divide the salad between two plates, then dot over the sheep’s cheese and serve.
