Chioggia Beetroot, Green Lentil & Sheep's Cheese Salad Recipe

Ingredients

500g chioggia beetroot
A handful of thyme
1 orange
1 tbsp honey
1 garlic clove
400g tin of green lentils
100g baby leaf spinach
100g soft sheep's cheese
1 tbsp pumpkin seeds

Prep: 15 mins | Cook: 25 mins

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Method

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim the tops from the beetroot, then scrub them clean. 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.

2. Pick the thyme leaves off their woody sprigs and sprinkle on top of the beetroot. Season 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 20 mins, till tender and starting to caramelise.

3. Meanwhile, make the dressing. Finely grate the orange zest into a small bowl and squeeze in 2 tbsp juice. Add the honey. Peel and grate in the garlic clove. Whisk in 2 tbsp olive oil and a little salt and pepper till well combined. Taste and add more orange juice, oil, salt or pepper if you think it needs it.

4. Drain and rinse the green lentils. Tip these into a large bowl. Tumble in the baby spinach leaves.

5. When the beetroot is tender and lightly caramelised, remove from the oven. Let the beetroot cool for 5 mins, then add to the bowl. Drizzle over the dressing. Toss well to mix.

6. Divide the beetroot salad between warm plates and dot over the sheep’s cheese. Scatter over the pumpkin seeds. Crack a little pepper over the top and serve.

7. Stain-Free Prep
Beetroot likes to stain everything. So when you’re preparing beetroot, use a glass chopping board or one you can wash up straight away, and wear an apron to protect your clothes.