Friday, 15 November 2013

Roasted Beetroot and Goats Cheese Salad

This recipe is very simple but combines three of my current obsessions in one fell swoop - beetroot, goats cheese and a (slighty altered) recipe by the beautiful Rachel Khoo. I am very late on the uptake of Little Paris Kitchen but have SKY +'ed the series and am making my way through the scrummy recipes. I LOVE it and hope Father Christmas is reading this as the book is on my Xmas wish list! Rachel uses a dill vinaigrette in her recipe but I am not keen on dill so have replaced it with basil. The beetroot is the king of the root veg- so colourful and sweet and the perfect partner for salty goats cheese. I have used the absolutely delicious Stawley cheese which is made by some friends of ours locally at Hill Farm Dairy - it really is a cut above the rest so if you get the chance definitely pick some up.

200g Puy lentils
1 bay leaf
1 sprig of thyme
1-2 cooked beetroot, peeled
200g goats’ cheese
extra virgin olive oil

For the Basil vinaigrette
½ bunch of basil
2 tbsp sunflower oil
2 tbsp white wine vinegar
½ tsp salt
a pinch of sugar

1. Wash the lentils under cold running water, then put them into a large pan with the bay leaf, thyme and a generous pinch of salt. Cover the lentils with at least double their volume of boiling water and cook for 15-20 minutes, or until tender.

2. Meanwhile, make the vinaigrette by whizzing the basil in a blender with all the other ingredients.

3 Chop the raw beetroot into chunks and roast oven for half an hour - allow to cool

4 To assemble, arrange the lentils in the bowl, crumble over the goats’ cheese and drizzle with the vinaigrette and a little extra-virgin olive oil; finish with a sprinkling of salt and crack of pepper.

1 comment:

  1. yumma ! defo making this someday very soon ! thanks!