Roast beetroot with lentils and goat's cheese recipe
The strong flavours of beetroot and goat's cheese are fantastic with earthy lentils. The zingy dressing is added to the lentils while the beetroot bakes, giving the mustardy, tarragon dressing time to really soak in.
See method- Serves 4
- 15 mins to prepare and 1 hour to cook
- 440 calories / serving
Ingredients
- 4 small beetroot, washed
- 250g Puy lentils
- 250ml vegetable stock
- 250ml white wine or water
- 100g goats cheese
For the dressing
- 1 shallot, finely chopped
- 2tbsp red wine vinegar
- 1tbsp grain mustard or any herb grain mustard
- pinch sugar
- ½ bunch tarragon, chopped
- salt
- pepper
- 4-6tbsp extra virgin olive oil
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Shop ingredientsEach serving contains
- Energy
- 1825kJ 440.0kcal
- Fat
- 35g
- Saturates
- 13g
- Salt
- 0.5g
- Sugars
- 14g
of the Reference intake
Carbohydrate 16.4gProtein 16.5gFibre 7.4g
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- Preheat the oven to 200°C, 400°F, Gas Mark 6.
- Wrap thebeetrootindividually in foil and bake for around 45-60 minutes until completely tender. Meanwhile, cook the lentils in the vegetable stock and wine/water for 20 minutes or until just tender, or alternatively use ready to eat lentils. Drain and place in a bowl. Make the dressing by whisking together the shallot, vinegar, mustard, sugar, tarragon and seasoning, then whisking in the olive oil until emulsified.
- Pour over the warm lentils and set aside. When the beetroot is cooked, wearing rubber gloves, remove the skins – they will just rub off - and cut into quarters. Add to thelentilsand toss thoroughly to coat. Serve with slices of the goat's cheese on top.
