Beetroot, Lentil & Goat’s Cheese Salad
Ingredients
- 1 medium size beetroot
- 200g Puy lentils
- 1 bay leaf
- 1 sprig of thyme
- Salt and black pepper
- 200g Meredith Dairy goat’s cheese
- Extra virgin olive oil
Dill vinaigrette:
- 1 bunch of dill
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- ½ teaspoon salt
- A pinch of sugar
Instructions
- Roast beetroot until tender, cool and finely slice
- Rinse lentils, place in pot of cold water with bay leaf, thyme and a tsp of salt – cook until soft but not mushy.
- Drain, remove bay leaf and thyme then rinse with cold water.
- Combine all ingredients for dill vinaigrette in food processor and blitz until well combined.
- To assemble – even out lentils over a dish, layer with sliced beetroot and crumble goats cheese. Drizzle with vinaigrette. Enjoy!
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