Roasted Beetroot & Puy Lentil Salad with Goat’s Cheese & Walnuts | beNourished
Earthy, sharp, sweet and rich in the same bowl. Roasted beetroot and warm Puy lentils dressed with a mustardy vinaigrette, with crumbled goat’s cheese and toast
Ingredients
- 600g raw beetroot (about 4 medium), peeled and cut into wedges
- 2 tbsp olive oil
- Sea salt and black pepper
- 250g Puy lentils, rinsed
- 1 bay leaf
- 1 sprig fresh thyme
- For the dressing: 3 tbsp good extra virgin olive oil
- For the dressing: 1 tbsp red wine vinegar
- For the dressing: 1 tsp Dijon mustard
- For the dressing: 1 small clove garlic, finely grated
- For the dressing: sea salt and black pepper
- To finish: 150g soft goat's cheese, crumbled
- To finish: 60g walnut halves, toasted in a dry pan until fragrant
- To finish: small bunch flat-leaf parsley or watercress, leaves picked
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