Salad Of Puy Lentils With Roasted Beetroot
Photography: WILLIAM REAVELL
Soups & Salads
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Salad Of Puy Lentils With Roasted Beetroot

The habit of serving lentils with beetroot goes back to Roman times. If a fishy taste appeals, add some fish sauce to the dressing instead of salt. Serve the salad on its own, or strewn with crumbled salty cheese, such as feta, or slices of grilled halloumi cheese.
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Photography: WILLIAM REAVELL

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Serves
4-6
Total Time
1 Hour 10 Minutes
Ingredients
500g of beetroot, peeled and cut into wedges
3 tbsp of olive oil
3 fresh or dried bay leaves
1 sprig of fresh thyme or 1 tsp of dried thyme
200g of dried Puy or French green lentils, rinsed & drained
2 garlic cloves, peeled but left whole
3 tbsp of chopped fresh flat-leaf parsley
2 tbsp of chopped fresh mint
Salt & ground black pepper
For the dressing:
1 tbsp of balsamic vinegar
1 tbsp of maple syrup
2 tbsp of freshly squeezed lemon juice
2 tbsp of olive oil
Salt & ground black pepper
Method
Step 1

Preheat the oven to 180°C/350F/Gas Mark 4.

Step 2

Place the beetroot in a small roasting pan, and toss in 2 tablespoons of the olive oil together with 3 tablespoons of water, 2 bay leaves and the thyme. Season with salt and pepper, cover with aluminium foil and roast in the preheated oven until they are soft – about 1 hour.

Step 3

Meanwhile, boil the lentils in a saucepan of water, together with the whole garlic cloves and the remaining bay leaf and olive oil, for about 30 minutes, or until thoroughly cooked.

Step 4

Whisk the ingredients for the dressing together.

Step 5

Drain the lentils and stir in all but 1 tablespoon of the dressing and the chopped fresh herbs. Arrange the chunks of cooked beetroot over, drizzle with the remaining dressing and serve at room temperature.

Recipe courtesy of Beans, Peas & Everything In Between by Vicky Jones, published by Ryland Peters & Small

Photography by William Reavell © Ryland Peters & Small

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