Love Beetroot

Recipes

Roasted Shallot, Beet, Lentil & Spinich Salad with Goat Cheese

Preparation Time: 10 - 15 mins

Cooking Time: Up 30 mins

Serves: 4

What you'll need:

• 12 shallots, peeled (if large cut in half)
• 2 tbsp rapeseed oil
• Sea salt and freshly ground black pepper
• 250g of cooked beets
• 1tbsp runny honey
• 400g tin of puy lentils, rinsed and drained (or 225g ready cooked)
• 150g baby spinach leaves washed and well drained
• 200g soft goat cheese
• 1 tsp chopped flat leaf parsley

For the Dressing

• 1 clove garlic, peeled and finely chopped
• 1tbsp of chopped chives (optional)
• 5 tbsp rapeseed oil
• 2tsp Dijon mustard
• 2tsp cider vinegar
• Sea salt and freshly ground black pepper

 What to do:

1. Preheat oven to 370°F.
2. Put the shallots into a roasting tin, drizzle with the 2 tbsp of rapeseed oil, toss well and season with sea salt and black pepper.
3. Please roasting tin in the oven fro 15 minutes, then add the beets and drizzle with the honey and toss well with shallots. Roast for further 10 minutes, or until the shallots are soft.
4. Meanwhile, drain the lentils and rinse under water and place in a bowl.
5. To make the dressing, mix all of the dressing ingredients together and season with sea salt and black pepper.
6. When ready remove the shallots and beets from the oven and mix with lentils and half of the dressing while still warm and leave to cool.
7. To serve, place the spinach leaves onto 4 plates, top with shallots, beets and lentils, crumble over the goat cheese, drizzle with the remaining dressing and sprinkle with chopped parsley. Then serve with crusty bread.