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Roasted Shallot, Beetroot, Puy Lentil and Spinach Salad with Soft Goats Cheese

This recipe for Roasted Shallot, Beetroot, Puy Lentil and Spinach Salad with Soft Goats Cheese has been reproduced courtesy of www.lovebeetroot.co.uk

Beetroot is enjoying something of a revival as people discover there’s more to this great British vegetable than they thought. You can now buy beetroot in so many different ways – raw, cooked, marinated, lightly pickled - there’s so much more to beetroot than the jar of pickled beetroot many of us will remember from our childhood.

To find out more about beetroot, its history, health benefits and lots of exciting ways to cook with it <click here> or visit www.lovebeetroot.co.uk

Ingredients for Shallot, Beetroot, Puy Lentil and Spinach Salad

12 shallots, peeled (If large, cut in half)
2 tbsp rapeseed oil
Sea salt and freshly ground black pepper
250g of cooked baby beetroot
1tbsp runny honey
400g tin of puy lentils, rinsed and drained
or 225g ready cooked
150g baby spinach leaves washed and well drained
200g soft goat’s cheese
1 tsp chopped flat leaf parsley

For the dressing:
1 clove garlic, peeled and finely chopped
1 tbsp of chopped chives (optional)
5 tbsp rape seed oil
2 tsp Dijon mustard
2 tsp cider vinegar
Sea salt and freshly ground black pepper

Roasted Shallot, Beetroot, Puy Lentil and Spinach Salad with Soft Goats CheeseHow to make Shallot, Beetroot, Puy Lentil and Spinach Salad

  • Preheat oven to 190°C / 375°F / Gas Mark 5
  • Put the shallots into a roasting tin, drizzle with the 2 tbsp of rape seed oil, toss well and season with sea salt and black pepper.
  • Place roasting tin in the oven for 15 minutes, then add the beetroot and drizzle with honey and toss well with the shallots.
  • Roast for a further 10 minutes, or until the shallots are soft.
  • Meanwhile, drain the lentils and rinse under water and place in a bowl.
  • To make the dressing, mix all of the dressing ingredients together and season with sea salt and black pepper.
  • When ready remove the shallots and beetroot from the oven and mix with the lentils and half the dressing while still warm and leave to cool.
  • To serve, place the spinach leaves onto 4 plates, top with the shallots, beetroot and lentils, crumble over the goat’s cheese, drizzle with the remaining dressing and sprinkle with chopped parsley. Then serve with crusty bread.

Serves 4

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Published with permission of www.lovebeetroot.co.uk

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