Warm lentil salad with beetroot, fennel and goat's cheese
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Cooking tools:
- Fine metal skewer
- Prep gloves
- Fine-mesh sieve
- Saucepan
- Baking sheet
- Aluminum foil
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Colander
- Measuring cup
- Measuring spoon
- Spoon
- Plate
Ingredients
- 12 small or 4 medium-sized beetroot (about 400g)
- 1 heaped cup (220 g) beluga or puy-style lentils
- 3 cups (750ml) cool water
- ½ medium-sized bulb fennel, very finely sliced, or more if you like
- 1 tablespoon finely chopped dill
- About 150g soft goat’s cheese marinated in olive oil
- Tiny dill sprigs, to garnish
- 1 heaped teaspoon Dijon mustard
- 100 ml extra-virgin olive oil
- 3 teaspoons red wine vinegar
- 1 ½ teaspoons sea salt, or more to taste
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