Roast beetroot with lentils and goat's cheese recipe

  • Serves 4
  • 15 mins to prepare and 1 hr to cook
  • 440 calories / serving
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VEGGIE roastbeetrootwithpuylentils He

Preheat the oven to 200°C, 400°F, Gas Mark 6.

Wrap the beetroot individually 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 the lentils and toss thoroughly to coat. Serve with slices of the goat's cheese on top.

  • 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
  • Energy 1825kj 440kcal 22%
  • Fat 35g 47%
  • Saturates 13g 65%
  • Sugars 14g 16%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 16.4g Protein 16.5g Fibre 7.4g


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