Roast Beetroot & Sheep's Cheese Salad with Honeyed Pumpkin Seeds
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Total: 55 mins
This warm salad is packed with a rainbow of colours, textures and flavour. It's made with slices of bright, caramelised beets roasted with thyme and tossed in a sticky orange, balsamic and honey dressing. Tossed with earthy green lentils, peppery watercress and creamy sheep's cheese and crunchy roast pumpkin seeds, it's full of colour and flavour.
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614 kcal
(per portion)
Ingredients you'll need
  • 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
From your kitchen
  • 2 tbsp olive oil
  • Sea salt + black pepper
Step by step this way
  • 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 cut them into 1cm-thick slices – 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 oranges. Slice the segments out of the 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. Set the juice aside.

  • 4.

    Pour the balsamic vinegar into the bowl and drizzle in 1 tbsp honey and 1 tbsp olive oil. Season with a pinch of salt and pepper. 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. Take the tray out of 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. Toss everything together to mix.

  • 7.

    Divide the salad between 2 plates, Dot over the sheep's cheese and serve.

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