Lentil, Beetroot and Goats Cheese Salad – Little Big H
The inspiration for his salad came from a girls night out last weekend. A girlfriend and I went to the Sydney Opera House to see Stephen Hawking speak and went to a great little Italian restaurant beforehand.
My little man loves lentils and he is a huge fan of goats cheese so I thought of him when this salad was served. It is simple with flavour combinations that just work, enjoy xx
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- 400 g can of organic lentils; drained and rinsed
- 2 fresh beetroot
- A handful of parsley leaves; finely chopped
- Goats cheese; crumbled
- Juice of half a lemon
- Olive oil
- Salt & pepper
- Preheat oven to 180 degrees C (350 degrees F). Give the beetroot a scrub and remove the stalks. Using aluminium foil create a little parcel for each beetroot, add a little water add beets and seal the edges. Place on an oven tray and cook for 50 minutes. Remove from the oven;open the parcel and allow to cool. Once cool, the skin will rub off the beets. Alternatively use a vegetable peeler to remove the skin. Chop in small chunks
- Place the lentils, parsley and lemon in a bowl; add a glug of olive oil and season with salt and pepper. Place on a serving plate and top with the beets and goats cheese; serve
