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Beetroot, Herb and Goat's Cheese Lentil Salad | mylittlelarder.com

Beetroot, Herb and Goat's Cheese Lentil Salad

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Author My Little Larder

Ingredients

Lentils:

  • 1 cup 200g/7oz du Puy (or French green) lentils
  • 1 shallot finely diced
  • 3 Tbsp olive oil
  • 2 Tbsp red wine vinegar
  • 1/2 Tbsp dijon mustard
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper

Baby beetroot:

  • 8 baby beetroots trimmed and scrubbed
  • 2 Tbsp olive oil
  • a sprinkling of sea salt and freshly cracked black pepper

Green sauce:

  • 1/2 cup fresh flat leaf parsley plus an extra handful to garnish
  • 1 Tbsp fresh thyme leaves
  • zest and juice 1/2 lemon
  • 3 Tbsp olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp freshly cracked black pepper

To serve:

  • 100 g/3.5oz goats cheese
  • 4 slices thinly sliced prosciutto

Instructions

  1. Preheat oven to 200C/400F on fan-bake.
  2. Place lentils in a small saucepan and cover with 5cm/2in of cold water. Do not salt the water because it can make the lentils tough, it is best to season the lentils once they are cooked. Bring to the boil then reduce to a simmer for 20 minutes or until tender - this may take more or less time depending on the individual batch of lentils so make sure you taste test them. You still want the lentils to have a bite to them.
  3. Make the dressing for the lentils by placing shallot, 3 Tbsp olive oil, red wine vinegar, mustard, 1 tsp sea salt and 1/2 tsp freshly cracked black pepper in a small jar and shaking to combine. Remove lentils from the heat and stir though the dressing while the lentils are still warm.
  4. While the lentils are cooking, place beetroot on a baking tray lined with baking (parchment) paper. Drizzle with oil and season with sea salt and freshly cracked black pepper. Roast in a pre-heated oven for 20 minutes or until beetroot are firm but tender. Remove from the oven and slice in half.
  5. To make the green sauce place the parsley, thyme, lemon zest and juice, 3 Tbsp olive oil and 1/2 tsp sea salt and a good pinch of freshly cracked black pepper in a blender. Blend until almost smooth (I like a few specks of herbs in there) then check the seasoning.
  6. To assemble divide the lentils between two serving plates, divide the beetroot and prosciutto and scatter over the goats cheese and parsley leaves. Drizzle with the green sauce and serve. Great served warm or at room temperature.

Recipe Notes

If you can't find any baby beetroot you can use regular sized beetroot allowing 2 medium beetroot per person. To cook, preheat oven to 180C (350F). Wash then top and tail the beetroot. Place beetroot on a sheet of aluminium foil, drizzle with 1 Tbsp olive oil, season then wrap half the aluminium foil over the beetroot to create a sealed pouch. Place on a baking tray in the oven and bake for 1 hour. Allow to cool enough to handle then peel and slice into wedges. You may like to use disposable gloves when doing this so your hands don't turn bright red!