Roast Beetroot & Onion Salad with Lentils


It is shameful that I don’t cook with lentils more often…considering that they are a cheap and convenient source of protein and other good things.  Today I set to put that right, creating this filling warm salad for lunch.  I have seen similar recipes which include goats’ cheese or feta but I wanted this to keep this as a vegan option.

Steps for 2-3 portions

  1. Cut 4 medium beetroots and 1 onion into quarters (no need to skin).
  2. Place in a roasting tray and drizzle over a mix of 2 tbsp olive oil and 1 tbsp balsamic vinegar.
  3. Roast for around 45 minutes in a medium oven until tender (check a few times to make sure they don’t become too caramelised/burnt).
  4. Meanwhile, measure around a cupful of pui or green lentils.  Simmer in vegetable stock with thyme (either 1tsp of dried thyme or a few stems of the fresh).  Drain and remove the thyme stems, if using.
  5. Remove the veggies from the oven and, when cool enough to handle, pull the skins off the onions and top-and-tail the beets to remove stalks or any other tough bits.  (You could remove the beet skins too but I don’t think you need to bother.)
  6. Core and slice 1 small apple.
  7. Arrange the ingredients as desired on a plate and finish with a squeeze of fresh lemon juice and some freshly ground black pepper.

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