Green lentil, beetroot & red onion salad with goats’ cheese

Name: Green lentil, beetroot & red onion salad with goats’ cheese
Yield: Serves 4
Ingredients: freshly ground black pepper; 9 beetroot, trimmed but unpeeled; 250 g goats’ cheese, crumbled; 1 red onion, sliced; bunch of flat-leaf parsley, leaves picked; 300 g green Puy lentils

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Ginger & White Cookbook

By Tonia George

Published 2014

About

For this salad we use a non-matured British goats’ cheese, which has a fresh, tart flavour and no rind, and our mustardy dressing. It works well in both summer and winter. It’s important that the lentils retain some bite, so take care not to overcook them.

Ingredients

9 beetroot, trimmed but unpeeled
300 g green Puy lentils
200 ml

Main course
Lunch
Summer
Vegetarian
Gluten-free
Winter

Method

Preheat the oven to 200°C/fan 180°C/gas mark 6.

Put the beetroot in a saucepan of water and bring to the boil, then simmer for 30–45 minutes, until tender. Drain well, then rub off the skin and cut into quarters.

Meanwhile,