Roast Beetroot, Lentil & Goat's Cheese Salad Recipe

Ingredients

500g chioggia beetroot
2 tsp cumin seeds
40g honey
2 tbsp balsamic vinegar
1 tsp wholegrain mustard
400g tin of green lentils
A handful of mint
100g sweet salad mix
100g soft goat's cheese

Prep: 15 mins | Cook: 35 mins

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Method

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the beetroot, trim the tops and cut the beetroot into wedges (no need to peel unless you want to). Pop the beetroot wedges into a roasting tin. Scatter over the cumin seeds. Toss with 1 tbsp olive oil and a pinch of salt and pepper. Slide into the oven and roast for 20 mins.

2. While the beetroot cook, add the honey, balsamic vinegar and mustard to a small bowl. Drizzle in 1 tbsp olive oil. Season with salt and pepper. Whisk well to make a smooth dressing.

3. When the beetroot have roasted for 20 mins, remove from the oven and drizzle over half of the honey and balsamic dressing. Toss to coat. Slide the roasting tin back into the oven and roast for a futher 15 mins till the beetroot are lightly caramelised and tender. Remove from the oven.

4. Drain and rinse the lentils. Add the lentils to a large salad bowl. Pick the mint leaves off the woody stalks and roughly chop them.

5. Transfer the tender beetroot to the salad bowl. Add the salad leaves and most of the mint leaves. Drizzle over the remaining dressing and toss well to mix.

6. Divide the salad between 2 plates. Spoon over the goat’s cheese. Scatter over the remaining mint leaves and serve.