Ingredients
- 500 g raw beetroot, peeled and cut into wedges
- 2 tbsp olive oil
- 200 g Puy lentils, rinsed
- 1 bay leaf
- 100 g rocket, watercress or radicchio
- 50 g walnuts, toasted
- A handful of parsley and dill, chopped
- 100 g goat's cheese or feta (optional)
For the dressing
- 4 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar or apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 small shallot, very finely chopped
Method
- Roast the beetroot: heat the oven to 200°C (180°C fan). Toss the beetroot with the oil and seasoning and roast for 35–40 minutes, until tender.
- Cook the lentils: simmer the lentils with the bay leaf in plenty of water for 20–25 minutes, until tender but still holding their shape. Drain.
- Make the dressing: whisk all the dressing ingredients together and season. Pour half over the warm lentils so they soak up the flavour.
- Assemble: toss the lentils with the leaves, beetroot, walnuts and herbs. Crumble over the cheese, if using, and drizzle with the remaining dressing.
- Serve: serve warm or at room temperature.
Why it's good for you: Puy lentils provide protein, iron and folate, and stay firm in salads. Beetroot is rich in natural nitrates and betalains, and walnuts add omega-3 fats. Dressing lentils while warm helps them absorb the flavours beautifully.
Good to know: The goat's cheese makes it vegetarian rather than plant-based.
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