Beet and Lentil Salad

Ingredients

• 500 g (1 lb 1½ oz) Beets (beetroot), scrubbed and cut into chunks
• 4 tbsp (60 ml) Olive oil
• ¾ tsp Fine salt
• 200 g (7 oz) Green or brown lentils, dried, rinsed
• 1 Bay leaf
• 1 tbsp Wholegrain mustard
• 2 tbsp Red wine vinegar
• 1 tsp Honey or maple syrup
• 3 Spring onions, thinly sliced
• Parsley, a large handful, roughly chopped
• Black pepper

You’ll need: Baking tray, Saucepan

Method

1. 1

   Roast the beets. Heat the oven to 200°C (400°F). Toss the beet chunks with 1 tablespoon of the oil and a pinch of the salt on a baking tray. Roast for 35 to 40 minutes, turning once, until tender and slightly shrunken at the edges.

2. 2

   Cook the lentils. Meanwhile, cover the lentils and bay leaf with plenty of water in a saucepan. Bring to the boil, then simmer for 20 to 25 minutes, until tender but still holding their shape. Drain well and discard the bay leaf.

3. 3

   Make the dressing. In a large bowl, whisk the remaining 3 tablespoons of oil with the mustard, vinegar, honey, the rest of the salt and plenty of pepper.

4. 4

   Dress while warm. Add the drained lentils to the dressing while they are still warm and stir. They absorb the flavour best this way. Leave for 10 minutes.

5. 5

   Combine. Fold in the roasted beets, spring onions and parsley. Taste and adjust the salt and vinegar. Serve warm or at room temperature.